South Tyrolean summer flan
Fresh and tasty - just summer! We proudly present a light summer cake that will melt on your tongue
- Preparation time: 00:40 h.
- Persons: 8
- 80 g butter
- 150 g butter biscuits (Frollini), crushed
- 250 g ricotta
- 250 g natural yoghurt
- 3–4 tbsps icing sugar
- 3 tbsps warm milk
- 2 gelatine leaves
- 250 g wild berries
Soak the gelatine in cold water. Melt the butter in a frying pan. Remove the pan from heat and mix in the crushed biscuits. Line a buttered springform tin with the biscuit and butter mixture and bake in a pre-heated oven at 170 °C for 15 minutes. Cream: use a tablespoon to press the ricotta through a sieve and into a bowl. Add the natural yoghurt and icing sugar, then stir well. Warm the milk and dissolve the soaked and squeezed gelatine leaves in it. Now stir the milk into the cream. Fold the wild berries into the cream and then spread the mixture evenly on the cooled flan base. Leave to cool in the refrigerator for 3 hours. Divide into portions and serve.
A special tip:For the flan base, you can also use Savoiardi biscuits. Dip them briefly in the juice from wild berries. In winter use frozen wild berries or as an alternative small chunks of chocolate. Wine recommendation: South Tyrolean Gewürztraminer
Source (German brochure): 30 Lieblingsgerichte aus Südtirol (Autonome Provinz Bozen)