in Dessert Recipes

Gooseberry polenta casserole

updated

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Ingredients for 2 servings:

  • 1 cup polenta, 200 ml
  • 1 cup of hot water, 200 ml
  • 5 tbsp sugar
  • 150 g quark
  • 1 egg(s), separated
  • 3 cup(s) gooseberries, 200 ml each
  • 4 tbsp desiccated coconut

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Let the polenta steep in hot water with half the sugar. Whisk the egg whites. Beat the egg yolks until frothy. Add the sugar and quark. Finally, fold in the polenta and egg whites. Preheat the oven to 180 degrees Celsius. First, place the gooseberries in a greased baking dish. Pour in the polenta and quark mixture. Finally, scatter the desiccated coconut or flaked almonds over the top. Bake at 180 degrees Celsius for 30-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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