Quarkauflauf and airy treat that lends itself equally well to dessert and breakfast. Easy to prepare, this recipe is ideal for those who want to enjoy a soft gratin while avoiding ingredients containing gluten. The fromage blanc provides a creamy texture, while the fruits (I made this one with pineapple) add a note of freshness. In this version, I adapted the recipe to be 100% gluten-free while preserving the original flavors.
Ingredients
Preparation
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Preparation of the base mixture: Preheat the oven to 180°C. In a large bowl, separate the egg yolks and whites. Whisk the yolks with the sugar and vanilla sugar until the mixture whitens. Add the fromage blanc, lemon zest, milk and cornstarch. Mix well to obtain a smooth and homogeneous texture.
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Incorporating fruit: If using fruit like apples or pears, cut them into small pieces. Gently incorporate them into the preparation. You can also add berries or plums for a more tart touch.
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Whip the egg whites: Beat the egg whites with a pinch of salt until they form firm peaks. Gently incorporate them into the fromage blanc mixture to give lightness to the gratin.
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Cooking: Pour the mixture into a previously buttered gratin dish. Sprinkle the top with flaked almonds for a crunchy touch, then bake for about 40 to 45 minutes. The gratin is ready when the top is golden and the center is firm.
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Tasting: Let cool before serving. This gluten-free Quarkauflauf can be enjoyed as is.
Gluten-free Quarkauflauf, gluten-free German dessert, cottage cheese dessert
