Curd Pudding for Breakfast Recipe
Since winter does not want to give up its positions: snow is falling, it scares with frost in the morning, spring is approaching. She enjoys the flashes of bright sun through dark clouds, a sudden thaw, a ringing drizzle in the middle of the day and so wants something bright, tasty and able to please. I suggest cooking a curd dessert, tinted with bright candied fruits, which you can enjoy both warm and cold.
Servings 8
Cook Time 60 minutes
Ingredients
- 450 gram Cottage cheese fat content 23%
- 2 tablespoons Sugar powder
- 50 gram Candied fruits mixture: kiwi, mango, melon, pineapple
- 2 tablespoons Flour wheat / Flour
- 3 pieces Chicken eggs
- 1 piece Egg white
- Butter for greasing the form
- Salt pinch
- Sesame seeds sprinkles the form
Instructions
- That's all the products for making cottage cheese pudding, there are no sesame seeds and decoration elements (waffle daisies) in the photo. I did not photograph the process of separating yolks from proteins, everything turns out if not from the first time, then from the second for sure.
- Add powdered sugar, flour, and the yolks of three eggs to the cottage cheese rubbed through a sieve.
- Whisk the egg whites into a steep foam (add a pinch of salt before whipping), finely chop the candied fruits.
- Add cottage cheese and whipped egg whites.
- Mix gently.
- Grease the mold with butter and sprinkle with sesame seeds.
- Put the prepared mass into the mold, smooth it out and lubricate with the remaining yolk.
- Prepare a water bath (I poured about a liter of water into a deep mold) and put the mold with the curd mass there, put the mold in the oven, preheated to 180 * C, for 30 minutes.
- This is how the pudding will look after baking. It looks great in shape. Before removing the pudding from the mold, it should be completely cooled.
- And here's the pudding in all its glory.
- Another serving option: if you like warm puddings or the family is impatiently knocking spoons on the table, then ... Bon appetit.