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Print Recipe
Cottage Cheese and Cherry Terrine Recipe
Very gentle cottage cheese dessert, which will be appreciated by both adults and children. In the summer heat the terrine has to be very helpful. You can cook it not only with cherries, but also with other seasonal berries and fruits. By the way this dessert can be offered for Breakfast and afternoon tea as a main dish.
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
For terrine:
Sauce for adults:
Sauce for children:
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
For terrine:
Sauce for adults:
Sauce for children:
Instructions
  1. First, all the sugar must be turned into powdered sugar with the help of kitchen appliances. Soak the gelatin in a little cold water for 15 minutes. In a separate bowl put cottage cheese, yogurt, lemon juice, vanilla sugar and 60 g powdered sugar. Pierce the mass in a blender to avoid lumps.
    First, all the sugar must be turned into powdered sugar with the help of kitchen appliances.
Soak the gelatin in a little cold water for 15 minutes.
In a separate bowl put cottage cheese, yogurt, lemon juice, vanilla sugar and 60 g powdered sugar. Pierce the mass in a blender to avoid lumps.
  2. Gelatin mixed with milk and heat it until completely dissolved, strain through a sieve into the curd mass, mix well.
    Gelatin mixed with milk and heat it until completely dissolved, strain through a sieve into the curd mass, mix well.
  3. You can take a special form for terrines or the most common form for cupcakes and lay it with cling film. Spread 1/2 the curd mass in the form. Put the cherries on top. The size of my form 20*10 cm.
    You can take a special form for terrines or the most common form for cupcakes and lay it with cling film. Spread 1/2 the curd mass in the form. Put the cherries on top.
The size of my form 20*10 cm.
  4. Pour the remaining cherries with the cheese mass, flatten. Cover the top of the mold with cling film and refrigerate for at least 3-4 hours.
    Pour the remaining cherries with the cheese mass, flatten. Cover the top of the mold with cling film and refrigerate for at least 3-4 hours.
  5. Prepare the sauce. To do this, punch the cherry blender with wine and powdered sugar. For children punch cherries with powdered sugar. Pour the sauce into the gravy boat. Terrine remove from the mold on a dish, remove the film and cut into portions. If the terrine was prepared without a film, then to remove it you can heat the sides and bottom of the dryer. To serve the terrine watering sauce. Bon appetit!
    Prepare the sauce. To do this, punch the cherry blender with wine and powdered sugar.
For children punch cherries with powdered sugar.
Pour the sauce into the gravy boat. Terrine remove from the mold on a dish, remove the film and cut into portions. If the terrine was prepared without a film, then to remove it you can heat the sides and bottom of the dryer. To serve the terrine watering sauce. Bon appetit!

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