Gluten-Free Cottage Cheese Pie with Berries
Baking and Desserts • European
Description
The pie can be served warm or chilled.
Ingredients
- Cottage cheese 20 oz
- Sugar 10 oz
- Butter 0 oz
- Milk 0 fl oz
- Chocolate eggs 2 pieces
- White Beans ½ piece
- Frozen black currant puree 10 oz
- Corn Starch 3 tablespoons
- Ground Cinnamon a pinch
- Vegetable Oil 1 teaspoon
- Corn Flour for Polenta 5 oz
Step-by-Step Guide
Step 1
Pour the corn flour with milk and let it sit to swell.
Step 2
Preheat the oven to 355°F.
Step 3
Beat the eggs in a bowl.
Step 4
In a separate bowl, beat the cottage cheese with a mixer (if using dry granular cottage cheese, add another 50 ml of milk and mix well) until smooth. Gradually add sugar (100 grams) and beat at medium speed. Then add the softened butter, beaten eggs, and the seeds from the half vanilla bean (cut the bean in half, and carefully scrape the seeds out with a sharp knife), mixing thoroughly with the mixer. Finally, add the swollen corn flour.
Step 5
Pour the cottage cheese mixture into a baking dish greased with vegetable oil. Lift the dish 10–15 cm above the surface and drop it, repeating this action several times. This will allow excess air bubbles to rise to the surface.
Step 6
Bake the pie in the oven for 45–50 minutes until lightly golden brown. Turn off the oven, leave the pie inside for 5 minutes, then place the pie on a rack (ensuring air can circulate around it).
Step 7
Meanwhile, prepare the berry topping: in a saucepan, mix the frozen berries (I use a berry mix) with ¾ cup of sugar, cinnamon, and cornstarch, and over low heat, stirring constantly, bring to a boil and let the mixture thicken slightly (about 5–7 minutes).
Step 8
Evenly distribute the thickened berry mixture over the pie. Cool to room temperature.
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