Ingredients (8 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| [dessert] | ||
| topfen | 250 | gram |
| sour cream | 250 | gram |
| cream | 250 | gram |
| gelatin | 6 | slices |
| sugar powder | 150 | gram |
| lemon | 2 | pieces |
| rum | 1 | teaspoon |
| fruits | 1 | bedarf |
Instructions (20 min. prep, 600 min. total)
- Place the cream into the freezer for 15 minutes. It gets easier to whip.
- Soak the gelatin in cold water in a pan. Only as many as fit nicely at a time.
- Extract the juice from both lemons.
- Mix the topfen, sour cream, powder sugar and lemon juice in a bowl.
- Place 1/3 of topfen into second bowl.
- Squeeze to free gelatin from the water.
- Add the rum to the frying pan and heat up until the gelatin dissolves.
- Mix the gelatin really really well into the second bowl. I mean it. Really well.
- Mix all topfen to the first bowl.
- Beat the living out of the cream.
- No, really whip it.
- Only when it is fluffy you are done.
- Mix the fluff into the topfen bowl.
- Rest the mix in the fridge over night. At least 5 hours to solidify.
- Alternatively, fill mix into beautiful-shaped desert bowls and cool over night.
- Use two spoons to shape the nockerl or quenelle shape.
- Place two nockerln on a plate.
- Add a few pieces of a fruit.
Comments
Of course the ingredients should be oesterreichischer Topfen, oesterreichischer Sauerrahm (Schweizer geht zu Not auch :p) and Schlagobers oder Schweizer Halbrahm 25% (50% leichter zu schlagen). The fruits can be any fruit really, usually I work with Erdbeeren, Himbeeren, Weintrauben, or Kirschen. Es bedarf manchmal mehr Gelatine (ueblich 4 reichen, hier aber 6 Blatt).