Thyme curd yoghurt cream with plum ragout

A sour dessert kick with vitamin bomb by Claus Aigner - head chef of the 4-star Superior Hotel Paradiso of the EurothermenResort Bad Schallerbach


Thyme curd yoghurt cream for 2 portions

  • 250 g low-fat curd cheese
  • 150 g yoghurt
  • 1 tbsp honey
  • 1 sprig fresh thyme
  • 1 pinch vanilla
  • 1 pinch salt
  • Zest and juice of 1 lemon


Plum ragout

  • 300 g plums, mirabelles, ringroots
  • depending on the acidity, the juice of one lemon



Grind the thyme twig between your fingers.
Mix the low-fat curd cheese, yoghurt, honey, thyme, vanilla, salt and lemon and chill.






Steam ripe plums in a pot with a little water. After about 5 minutes, put them into a coarse sieve and press through with a ladle. The seeds and peel remain in the sieve. Put the strained vitamin bomb in a cool place.