Topfencreme with elderberry syrup (Viennese style)
A creamy curd cheese dessert with vanilla and a crown of elderberry sirup, inspired by Viennese restaurant tradition.
Ingredients
- Allergens: contains milk products (Topfen, cream).
- 500 gfresh Topfen (curd cheese / quark, 20 % fat), at room temperature
- 250 mlcold heavy cream (Schlagobers)
- 80 gicing sugar (Staubzucker)
- 1 vanillapod, seeds scraped
- Zest of 1 organic lemon
- 4 tbspElderberry Sirup Klassik or Sirup PRO
- Fresh mint leaves to garnish
Method
Pass the Topfen through a fine sieve into a bowl so it becomes silky smooth.
Stir in the icing sugar, vanilla seeds, and lemon zest until the mixture is creamy and even.
Whip the cold cream to firm peaks. Fold it carefully into the Topfen mixture in two batches. Keep as much air in the cream as you can.
Spoon the cream into four glasses or small bowls. Cover and chill for at least 2 hours, ideally overnight.
Just before serving, drizzle 1 tbsp Elderberry Sirup over each portion, letting it pool and bleed into the cream. Finish with a single mint leaf.
Ingredients from our shop
The elderberry products that go into this recipe.
Sirup Klassik
Inspired by a family recipe: elderberries, premium organic raw cane sugar, Cassia cinnamon, and whole cloves.
€19
Sirup PRO
AIP-compliant and uncompromisingly gentle. Elderberries with pure maple syrup instead of cane sugar and Ceylon cinnamon, the premium variant for sensitive constitutions.
€25
