Dessert General


When the raspberries in my grandmother’s summer house in Burgenland were ready to harvest, she used to make curd dumplings with raspberry sauce for us kids. When I eat such a thing like curd dumplings or curd cream by now, it always tastes like summer holidays and running around barefoot through green fields…

Actually, I wanted to post a curd dumpling recipe. So why did I come up with this curd cream now?

curd cream

… Because my granny cannot remember the recipe for the curd dumplings any more!

She simply did not make them for years, and now she has no idea what she used to put into those heavenly dumplings.

This is why I went on an experimental journey to “recreate” the recipe. I found a lot of recipes online, and this cream really tastes like the “original” dumplings from my childhood summer holiday memories.

The cream is served with mashed raspberries and I added lemon balm to make it even more refreshing (alternatively use mint leaves, if you like).

Curd Cream with Raspberries and Lemon Balm Melissa

So I tried a few recipes for the curd dumplings, but I did not find a way to get the right texture to form dumplings yet. With gelatin and company the dumplings somehow do not taste like they should, so I have to keep on experimenting…

Nevertheless, I think this cream will make you happy as well. (For me it worked 😉 )

Vanilla Lemon Curd Cream

[ingredients title=”Ingredients for 4″]

  • 250g {1 cup} curd
    (can be replaced with greek yogurt or cream cheese, which will of course taste differently, but will be equally delicious)
  • 250g {1 cup} sour cream
  • 250g {1 cup} whipped cream
  • 1 lemon, juice and zest (I always buy organic ones when using the zest)
  • 150g {3/4 cup} caster sugar
  • 2 vanilla pods (or 2 packs of vanilla sugar)
  • about 2 cups of raspberries
  • a few leaves of lemon balm/melissa (or mint leaves)


[ingredients title=”Equipment needed”]

  • mixer
  • 2 bowls
  • grater
  • eventually a lemon squeezer
  • chopping knife and board for cutting the melissa


[directions title=”Directions for the heavenly curd cream”]

  1. In a bowl, beat whipping cream until it is stiff.
  2. Mix whipped cream, curd, sour cream and sugar in the bowl.
    [box type=”info” style=”rounded” border=”full”]If no caster sugar is available, you can do it yourself by blending normal granulated sugar. If this is too much work, use the granulated one (it will just not dissolve as easily)[/box]
  3. Zest the lemon e.g. with a grater and mix into the bowl.
  4. Cut vanilla beans lengthwise and scrape out the vanilla seeds, add to the bowl.
  5. Squeeze the lemon and mix with the cream.
    [box type=”info” style=”rounded” border=”full”]Because I don’t want my lemon squeezer to get dirty just for a single lemon, I press the lemon halfs with my hands and with the help of a spoon[/box]
  6. Keep the cream in the fridge before serving.
  7. For the raspberry sauce, chop the lemon balm / mint leaves and mix with the raspberries. Because I do not want to clean the blender afterwards, I simply mash them with a fork.



Vanilla Lemon Curd Cream


Leave a Reply

Your email address will not be published.