- serves 6 people
- preparation 15 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 225 g fromage blanc (smooth, low-fat, unripened fresh cheese)
- 4 egg yolks
- 30 g corn flour
- 250 g caster sugar
- 200 g almond meal
- 200 g blackcurrants, fresh or frozen (if not available, use blackberries)
- icing sugar for dusting
- 6 scoops vanilla ice-cream (or other flavour)
Instructions
Preheat the oven to 160°C.
In a large bowl mix the fromage blanc with the egg yolks and corn flour. Stir in the caster sugar and almond meal. Transfer the mixture to a piping bag and pipe into individual porcelain baking dishes.
Dot the top with blackcurrants/blackberries and bake in the preheated oven for about 20 minutes, or until cooked through and golden.
Remove from the oven and allow to cool a little.
Dust with icing sugar and serve with vanilla ice-cream.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley designs.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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