Kohupiimakreem

Kohupiimakreem (Estonian Curd Cheese Dessert)

A classic Estonian no-cook dessert of sweetened curd cheese folded with vanilla and rum-plumped raisins, served chilled in glasses. It is simple, light, and traditionally eaten as a sweet snack or after dinner.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) kohupiim / curd cheese, Estonian-style curd cheese (similar to quark or tvorog); do not use ricotta, which is too wet and grainy
• •100 ml (scant ½ cup) heavy cream (35% fat)
• •80 g (⅓ cup) caster sugar
• •1 tsp vanilla extract, or seeds from ½ a vanilla bean
• •50 g (1¾ oz) raisins
• •30 ml (2 tbsp) rum, optional; for soaking the raisins; substitute with 1 tbsp rum essence or omit for a non-alcoholic version
• •1 pinch salt

Steps

1. 1 Place the raisins in a small bowl, pour the rum over them and add just enough warm water to cover. Leave to plump for at least 10 minutes, then drain and pat dry.
2. 2 In a mixing bowl, combine the kohupiim (curd cheese), sugar, vanilla and salt. Stir until smooth — no lumps of cheese should remain.
3. 3 In a separate bowl, whip the heavy cream to soft peaks (it should hold its shape but still look glossy and floppy; do not overwhip or it will turn grainy).
4. 4 Fold the whipped cream gently into the sweetened curd cheese in three additions, using a spatula and cutting through the middle rather than stirring, so the mixture stays airy.
5. 5 Fold in the drained raisins last.
6. 6 Spoon the kohupiimakreem into serving glasses or small bowls and chill in the refrigerator for at least 30 minutes before serving.
7. 7 Serve cold, traditionally with a spoonful of jam (lingonberry or strawberry), a dusting of cinnamon, or a few extra raisins on top.