Quark Casserole with Black Currants

Ingredients

• 200 g Quark (20% fat)
• 150 g black currants
• 3 eggs
• 40 g coconut blossom sugar
• 1 Organic Lime
• 1 pinch salt
• 1 tbsp Coconut oil
• powdered erythritol

Instructions

1. 1.

   Drain the quark in a sieve or cloth until well drained. Wash the currants, pat dry, and gently separate them from their stems with a fork into a bowl.

2. 2.

   Separate the eggs. Whisk the yolks with coconut blossom sugar until creamy. Rinse the lime under hot water, pat dry, and finely grate the zest. Mix the lime zest and quark with the yolk mixture. Beat the egg whites with salt to stiff peaks and gently fold them into the quark mixture. Add the currants and fold in.

3. 3.

   Grease four oven-safe ramekins with coconut oil. Fill the ramekins with the quark mixture and place them in a baking dish. Pour boiling water up to about 1 cm below the rim of the ramekins. Bake in a preheated oven at 120 °C (180 °C fan) for about 20 minutes.

4. 4.

   Remove from the oven, dust with powdered erythritol, and serve warm.