A light cake with an egg white meringue and cottage cheese, that packs a strong punch.
Heat the oven to 200 degrees
Bring the puree to the boil
Mix the caster, cornflour and egg yolks together in a bowl
Pour the puree over the egg mix while constantly stirring and then lower the heat of the pan.
Return the mix to the pan and cook while whisking continuously until the mix comes to a slight boil.
Add the cottage cheese and remove from the heat.
Pour the mix into a clean bowl and leave to cool.
Put the egg whites and sugar in a bowl and whisk until the whites rise and become a smooth creamy mixture. They should start to obtain a soft peak.
Now start to fold the white mixture into the curd mix one third at a time.
Now fill up ramekins that have been buttered and place in the oven for about 12 minutes.
«Trying to mix the whites into the curd while it is too warm will cook your egg whites, too cold and it will be too much work to mix and deflate the mix.»