Cream-cheese and currant omelette with grappa ice cream

The perfect combination of fresh South Tyrolean products with grappa ice cream. Just make it easy with this recipe!

Cream-cheese and currant omelette with grappa ice cream

Basic information

  • Preparation time: h.
  • Persons: 4


    • 100 g ricotta
    • 1 egg yolk
    • 2 egg yolks
    • 50 g sugar
    • 20 ml grappa
    • 200 g currants
    • 4 tbsp stirred buttermilk
    • 1 tbsp flour
    • 1 package vanilla sugar
    • ½ tsp grated lemon rind
    • 2 egg whites
    • 50 g sugar
    • 200 ml milk
    • 100 ml cream
    • 1 package vanilla sugar


Grappa ice cream:
Heat milk with cream and the vanilla sugar. Cream egg yolks with the sugar and stir into boiling milk. Heat to boiling point. Sieve mix, stir and let cool. Mix with grappa and freeze in ice cream machine.

Cream cheese currant omelette:
Preheat oven to 220° celsius. Stir cream cheese with egg yolks, flour, vanilla sugar and the lemon rind. Cream egg whites with a third of the sugar until it is stiff. Then add the rest of the sugar. Mix egg whites with the cream cheese. Fill in buttered and sugared forms. Mix the currants with the omelette mass and bake in oven for 8 to 10 minutes. Puree the currants, pass through sieve and arrange on dishes. Pour the buttermilk over the berries, put the omelette on to and sugar. Serve with the grappa ice cream.

A special tip:

Wine suggestion: Südtiroler Gewürztraminer Passiton
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