Ingredients
Method
- Press the cottage cheese or quark through a fine-mesh sieve until smooth. Alternatively, blend briefly until creamy.
- Add the sugar and mix until thoroughly combined.
- Choose your flavoring, if desired. The original recipe suggests vanilla sugar, nutmeg, grated lemon zest, or berries.
- In a separate chilled bowl, whip the heavy cream until it forms soft-to-medium peaks.
- Gently fold the whipped cream into the sweetened cottage cheese mixture, taking care not to deflate the cream.
- Spoon into a large serving bowl or individual dessert glasses.
- Refrigerate for about 30 minutes before serving.
- Serve chilled, plain or topped with fresh berries.
Notes
Which cheese should you use? Latvian biezpiens isn't exactly the same as American-style cottage cheese. Quark or farmer's cheese gives the most traditional texture. If using cottage cheese, drain it thoroughly and blend or sieve it until smooth.
Flavorings: The cookbook leaves the choice open. Vanilla and lemon zest make a particularly approachable version for modern readers.
Berries: Strawberries, raspberries, blueberries, or currants all work beautifully.
Texture: Don't overmix after adding the whipped cream. Fold it in gently to keep the dessert light and fluffy.
Make ahead: Prepare it several hours ahead, cover, and refrigerate until serving.