Quarkauflauf quark provides a smooth texture, while the fruit (I made this one with pineapple) adds a touch of freshness. In this version, I've adapted the recipe to be 100% gluten-free while preserving the original flavors.
Ingredients
Preparation
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Preparing the base mixture: Preheat the oven to 180°C (350°F). In a large bowl, separate the egg yolks and whites. Whisk the yolks with the sugar and vanilla sugar until the mixture turns pale. Add the fromage blanc (or quark), lemon zest, milk, and cornstarch. Mix well until smooth and homogeneous.
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Incorporating the fruit: If using fruit such as apples or pears, cut them into small pieces. Gently fold them into the mixture. You can also add berries or plums for a more tart touch.
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Whisking the egg whites: Whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the cream cheese mixture to lighten the gratin.
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Cooking: Pour the mixture into a buttered gratin dish. Sprinkle the top with flaked almonds for a crunchy touch, then bake for approximately 40 to 45 minutes. The gratin is ready when the top is golden brown and the center is firm.
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Serving suggestion: Allow to cool slightly before serving. This gluten-free Quarkauflauf can be enjoyed as is.
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