Siesskäs dessert

Münster cheese is a soft, washed-rind cheese with a strong, distinctive aroma and an edible rind. For this dessert, however, the rind is removed. Combining sweet and salty flavors – similar to salted caramel – creates an interesting taste combination. Instead of cream cheese, sweetened Münster cheese is used here.

Place the Münster cheese in the freezer for about 20–30 minutes to firm it up. Then, using a vegetable peeler, remove the rind as thinly as possible. Alternatively, the rind can be cut off with a knife, though this will waste more cheese. Freezing makes it easier to peel cleanly.

Cut the peeled cheese into large pieces and place them in a tall blender jug. Add sugar, kirsch, and about half of the sour half cream. Purée the mixture until smooth. Then add the remaining cream and the mascarpone, and stir until completely smooth. Chill the cream until ready to use.

Bring water together with the frozen red currants and the wild berry mixture to a boil. Cook the berries until soft and broken down. Pass the mixture through a fine sieve and return the resulting berry purée to the pan. (Alternatively, fruit pulp can be used directly.)

Mix the cornstarch with water, then add it to the hot fruit sauce. Stir and bring to a boil once more until the sauce thickens. Let the jelly cool, then fold in the remaining berries.

Evenly sprinkle the puff pastry sheet with icing sugar and bake in a preheated oven until browned and caramelized. While still hot, sprinkle with fennel seeds so they stick. Cut the pastry into sticks about 1.5 × 9 cm. They are easiest to cut while still warm.

Spoon the chilled cheese cream and red fruit jelly into dessert glasses or bowls, lightly marbling but not fully mixing them. Decorate with fresh raspberries, blueberries and one or more puff pastry sticks.

Serve chilled.