Curd with Sunflower Seeds

Rinse the fresh raspberries gently under cold running water and let them drain well in a colander. Take two large bowls and divide the full-fat curd into equal portions. Smooth the top of the curd slightly with a spoon.

Sprinkle the drained raspberries over the curd. Add the raw sunflower seeds directly by distributing them evenly over both portions. If desired, gently toss the ingredients together briefly to ensure everything is well distributed while keeping the fresh fruit whole.

Finish the portions by sprinkling the cinnamon evenly over the curd. Finally, sprinkle a small pinch of Celtic sea salt over everything. This small amount of salt brings out the flavor of the spices and fruit immediately.

Place the bowls directly on the table. Serve the dish chilled and enjoy the curd immediately, before the dairy warms up too much outside the refrigerator.