Desserts

Blueberry curd cloud

Made by:

Ingredients

For a 30x40 cm size baking tray

6 pcs
egg 6 tablespoons
sugar 6 tablespoons
flour 1 package
vanilla sugar (10 g) 1 package
baking powder (6 g) shredded
Turkish hazelnuts

for blueberry curd:

1 bottle
blueberry jam 50 dkg
Mizo lactose-free cottage cheese 5 dl
vegetable based whipped cream 1 package
gelatin fix (20 g) 1 package
dried blueberries

for the glaze:

4 dl
Mizo lactose free cocoa 2 packs
gelatin (cooked) to taste
unsweetened cocoa powder

Instructions:

 

 Separate the egg whites and yolks. Beat the egg white into a hard foam with the sugar. Mix the yolk with the vanilla sugar  and the baking powder, gently fold the egg white foam into it. Sieve in the flour and hazelnuts, mix, then pour them onto  a  a baking tray lined with baking paper. Bake ready at 180 degrees C in approx. 12 minutes.
Whip the cream with the gelatin into a hard foam, then mix gently with the smashed cottage cheese. Stir in the jam along with the dried blueberries.
Mix the cocoa with the gelatin, add a little cocoa powder to it. 
 


 

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