| Cook Time | 30 minutes |
| Servings |
Ingredients
- 200 gram Cottage cheese the fatter, the better
- 100 gram Butter good quality!
- 3 tablespoons Condensed milk 2 tbsp regular 1 tbsp. l. boiled
- 1/3 teaspoon Vanilla sugar I have with natural vanilla
- 1/2 teaspoon Cinnamon
- 2 tablespoons Coconut shavings for sprinkling balls
- Dark chocolate for decoration, to taste
- Sprinkles sweet shop I have sugar beads to taste
Ingredients
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Instructions
- In a glass for a blender submersible, or other convenient container, put cottage cheese, softened butter and 1 tbsp. l. white condensed milk, punch in a homogeneous mass.
- Divide the curd mass into two equal parts, add vanilla sugar and 1 tablespoon of white condensed milk in one part, beat everything again. In the second part add a spoonful of boiled condensed milk and cinnamon with sugar, once again all carefully punch blender
- Now we will have to form the balls - it's best to do some molds, I have this form from candy hemispheres. I filled half the molds with vanilla mass and half with cinnamon.
- The remaining curd mass was laid out in layers in silicone mini muffin molds. We remove everything in the freezer for 30-40 minutes.
- Small blanks will harden faster - get them by pressing your finger to remove the hemispheres from the forms, and glue in pairs into balls, pressing them together. You can glue different halves to taste. Roll in coconut, put in paper capsules for sweets and put in the refrigerator for 30 minutes.
- The second option of serving decorate to your taste - I melted bitter chocolate spiral caused in a circle and decorated with sugar beads.
- Before serving, keep dessert in the refrigerator. If you cook in advance, store in a closed container in the freezer.
