Ingredients — what you'll need
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- 250 gram Full-Fat Curd Cheese
- 50 gram Blackberries
- 1 piece Vanilla Bean
- 200 milliliter Whipping Cream 33%
- 90 gram Powdered Sugar
- 50 gram Raspberries
- 1 piece Chicken Eggs
- 50 gram Blackcurrants
- 50 gram Blueberries
Step-by-step method
At a glance
You're making a cloud-like baked curd cheese dessert that comes together with just 20 minutes of prep before heading into the oven. The magic happens when you whip the curd cheese mixture until it's light and fluffy, then top it with forest fruits and let it bake for 45 minutes until set—the result is a delicate, slightly tangy treat with a hint of vanilla that's naturally gluten-free.
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Whip up the curd cheese mixture
Whisk together the curd cheese, cream, eggs, sugar, and vanilla seeds (from the pod, or use vanilla powder or extract instead). Whip for about ten minutes until everything combines into a lovely light, fluffy mixture.
Ingredients
- 250 gram Full-Fat Curd Cheese
- 200 milliliter Whipping Cream 33%
- 1 piece Chicken Eggs
- 50 gram Powdered Sugar
- 1 piece Vanilla Bean
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Fill the ramekins
Preheat the oven to 180 °C. Spoon the curd cheese mixture into baking ramekins of various shapes and sizes, filling them right up to the rim, then arrange your chosen fruit on top.
Ingredients
- 50 gram Blueberries
- 50 gram Raspberries
- 50 gram Blackcurrants
- 50 gram Blackberries
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Bake and dust with sugar
Bake in the oven for 45 minutes. Let the ramekins cool once done, dust with icing sugar, and serve.
Ingredients
- 40 gram Powdered Sugar