Can I make this recipe ahead of time?
You can prepare the rhubarb compote and toast the almonds up to 2 days in advance. The kohupiimakreem can be made a few hours ahead and kept chilled. Assemble just before serving.
DESSERT
Estonian Kohupiimakreem with Rhubarb Compote and Toasted Almonds
This delightful Estonian dessert features a light and airy whipped curd cheese cream, perfectly balanced by a tart rhubarb compote and the nutty crunch of toasted almonds. It's a refreshing and elegant treat that's surprisingly simple to prepare.
HOW TO MAKE IT
Let's cook.
01
Prepare the rhubarb compote: In a small saucepan, combine the chopped rhubarb, 1/4 cup granulated sugar, and 2 tablespoons of water. Cook over medium heat for 8-10 minutes, stirring occasionally, until the rhubarb softens and breaks down into a compote. Remove from heat and let cool completely.
02
Toast the almonds: Place the sliced almonds in a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.
03
Make the kohupiimakreem: In a large bowl, combine the kohupiim (or quark/drained cottage cheese), 1/4 cup granulated sugar, and vanilla extract. Mix well until smooth.
04
Whip the heavy cream: In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form.
05
Gently fold the whipped cream into the kohupiim mixture until just combined and airy. Do not overmix.
06
Assemble the dessert: Layer the kohupiimakreem and cooled rhubarb compote in individual serving glasses or a large bowl. Repeat layers if desired.
07
Top generously with the toasted sliced almonds before serving.
About This Recipe
This delightful Estonian dessert features a light and airy whipped curd cheese cream, perfectly balanced by a tart rhubarb compote and the nutty crunch of toasted almonds. It's a refreshing and elegant treat that's surprisingly simple to prepare.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smooth kohupiimakreem, press the curd cheese through a fine-mesh sieve before mixing. Adjust sugar levels in both the cream and compote to your preference. A pinch of cinnamon or ginger can be added to the rhubarb compote for extra warmth.
Easy Substitutions
If kohupiim or quark is unavailable, use well-drained cottage cheese (blended until smooth) or ricotta cheese. Other berries like strawberries or raspberries can be used instead of rhubarb for the compote. Walnuts or pecans can replace almonds.
Storage & Reheating
Store leftover Kohupiimakreem and rhubarb compote separately in airtight containers in the refrigerator for up to 2-3 days. Assemble just before serving for best texture. Toasted almonds should be stored in an airtight container at room temperature to maintain crispness.
Serving Suggestions
Serve this dessert chilled in elegant glass bowls or parfait glasses. Garnish with a fresh mint sprig or a few fresh rhubarb ribbons. It pairs wonderfully with a cup of strong black coffee or a light, fruity white wine. This dessert is also excellent as a light breakfast or brunch item.
Common Mistakes
1. Not draining the curd cheese properly: This can lead to a watery kohupiimakreem. Ensure any excess liquid is pressed out. 2. Overmixing the whipped cream into the curd cheese: This will deflate the cream and result in a heavy, dense texture. Fold gently until just combined. 3. Burning the almonds: Almonds can toast quickly; watch them closely and stir constantly to prevent burning. 4. Not cooling the compote: Adding warm compote to the cold cream will cause the cream to melt and separate. Allow it to cool completely. 5. Over-sweetening: Rhubarb's tartness is a key element; taste and adjust sugar gradually.
Frequently Asked Questions
What is kohupiim?
Kohupiim is a type of fresh, unripened curd cheese popular in Estonia and other Baltic countries. It has a slightly tangy flavor and a creamy, crumbly texture, similar to quark or farmer's cheese.
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Do not thaw it before cooking; simply add it to the saucepan with sugar and water and cook as directed. It might release more liquid, so you may need to cook it a minute or two longer.
MORE TO KNOW
The key to a light and fluffy kohupiimakreem is to ensure your heavy cream is very cold before whipping and to fold it gently into the curd cheese mixture. Overmixing can deflate the cream, resulting in a denser texture. If using cottage cheese, blending it thoroughly will eliminate any grainy texture. The tartness of the rhubarb is crucial here, as it provides a refreshing contrast to the rich, creamy kohupiimakreem. Don't be afraid to taste and adjust the sweetness of the compote to your liking.
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