How to make it:
For the curd cheese dumplings, dice the toast.
Whisk the butter with the egg yolk until foamy. Add curd cheese, grated lemon zest from ½ lemon, and diced toast, season with salt and nutmeg and let rest for 30 minutes.
Peel the kohlrabi and cut into 2-3 mm wide strips. Peel and finely dice the shallots.
Briefly sauté the shallots in butter in a saucepan. Add flour and sweat. Deglaze with whey and boil for 1-2 minutes.
Add kohlrabi and lime zest and juice, fill up with cream. Season with salt and chili powder and steam the kohlrabi for 2-3 minutes until soft.
Form dumplings from the curd mixture with 2 damp tablespoons. Simmer gently in salt water for about 10 minutes. Lift out and drain.
Pluck the herbs and chop finely. Cut the wild garlic into 3-4 cm wide strips. Mix the herbs and wild garlic with yoghurt, then add to the kohlrabi.
Arrange the kohlrabi on plates, place dumplings on top and sprinkle with the freshly grated zest of the remaining ½ lemon.
Peanut breadcrumb butter goes well with this: toast 3 tbsp breadcrumbs in 4 tbsp foamed butter until lightly golden brown. Finely chop 2 tbsp roasted, salted peanuts and roast briefly. Season with salt.