Ingredients

The following ingredients have 8 Servings
  • 8.8 oz (250g) gingerbread cookies, preferably lactose-free as well
  • 5.3 oz (150g) lactose-free butter, at room temperature
  • 1g saffron
  • 1 sugar lump
  • 1 teaspoon rum (or other liquor)
  • 26.5 oz (750g) lactose-free cottage cheese
  • 2/3 cup (135g) granulated sugar
  • 6 large eggs
  • 1 cup (150g) fresh berries
  • 4 fresh mint leaves

Instruction

  • Melt the crushed gingerbreads with a food processor. Add in the melted butter and mix with the gingerbread crumbs.
  • Line with a baking paper the bottom of a form with a detachable edge, 10 inches in diameter. Press the gingerbread crumbs into the form and cool for 30 minutes in the refrigerator.
  • Dissolve the saffron with the sugar lump and the rum.
  • In a large bowl, stir together the cottage cheese, saffron and granulated sugar. Beat in the eggs, one at a time, stirring vigorously after each addition.
  • Blend the preparation with a stand mixer for 2-3 minutes so that no lump remains.
  • Preheat the oven to 390°F (200°C). Pour the saffron cream evenly over the gingerbread bottom and bake for 30 minutes. Cool completely and then store for at least 2 hours before serving so that it solidifies. Just before serving, decorate with the fresh berries and some fresh mint leaves.