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
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. Add powdered sugar, flour, and the yolks of three eggs to the cottage cheese rubbed through a sieve.
  3. Whisk the egg whites into a steep foam (add a pinch of salt before whipping), finely chop the candied fruits.
  4. Add cottage cheese and whipped egg whites.
  5. Mix gently.
  6. Grease the mold with butter and sprinkle with sesame seeds.
  7. Put the prepared mass into the mold, smooth it out and lubricate with the remaining yolk.
  8. 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.
  9. 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.
  10. And here’s the pudding in all its glory.
  11. Another serving option: if you like warm puddings or the family is impatiently knocking spoons on the table, then … Bon appetit.
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