Pinzgauer Schotten with Larch Tops, Raspberries, and Sorrel Rice

Name: Pinzgauer Schotten with Larch Tops, Raspberries, and Sorrel Rice
Cook time: 90 min
Yield: 1 loaf
Ingredients: 250 g / 9 oz Schotten cheese; 200 g / 7 oz curd; 30 g / 1 oz honey; Lime juice; 600 g / 1.3 lb Schotten cheese; 200 g / 7 oz crème fraîche; 200 g / 1 cup sugar; 4 eggs; Mark from a vanilla pod; Brown sugar; Raspberries marinated with larch; Treetop oil and raspberry pulp; 28 halved larch tops; 150 g / 5.2 oz fresh raspberries; 300 ml / 1 1/4 cups water; 140 g / 5 oz sorrel; 250 g / 8.8 oz glucose; 150 g / 5.3 oz simple syrup; 50 g / 1/3 cup icing sugar; 5 sheets of gelatine; 800 g / 3 cups yoghurt

Enjoy this Austrian cheesecake with raspberries, larch tops, and sorrel ice cream.

How to make it

Schotten cream

Mix all ingredients together (250 g Schotten cheese, curd, honey, and lime juice).

Schotten (cheesecake)

Mix all ingredients (600 g Schotten cheese, crème fraîche, sugar, eggs, vanilla pod, brown sugar, raspberries marinated with larch, treetop oil, and raspberry pulp, and halved larch tops) together and fill onto a pre-baked short crust pastry. Cover with cling film and steam in oven at 100°C / 212°F for 35 minutes. Allow to cool, cut out round pieces and flambé with brown sugar before serving. Decorate with the marinated raspberries and larch tops.

Raspberry powder

Put fresh raspberries on a baking tray with a Silpat baking mat and dry in an oven at 70 °C / 158 °F overnight. Then mix and, if necessary, sieve. Store dry.

Sorrel rice

Mix water vigorously with sorrel. Boil with glucose and icing sugar. Stir in the soaked gelatin. Allow to cool and stir in the yoghurt. Freeze in an ice cream machine. Pour into an ice cream cone with raspberry puree and garnish with sour cream.