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Print Recipe
Pumpkin Curd "Bright Autumn" Recipe
I invite all cooks to tea with delicious, juicy and unusual cottage cheese. There are no eggs in the recipe, instead there is a secret ingredient. Come in, I'll tell you, treat you.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Pour the milk over the Chia seeds and set aside to swell.
    Pour the milk over the Chia seeds and set aside to swell.
  2. Beat the cottage cheese with a blender until smooth. Add salt and sugar mixed with cinnamon, nutmeg and ginger. Add smetana. Lightly beat the mass.
    Beat the cottage cheese with a blender until smooth. Add salt and sugar mixed with cinnamon, nutmeg and ginger. Add smetana. Lightly beat the mass.
  3. Wash the pumpkin, cut off the skin, and grate it on a fine grater. Add to the curd mass along with oatmeal and swollen Chia seeds. Beat-mix with a blender.
    Wash the pumpkin, cut off the skin, and grate it on a fine grater. Add to the curd mass along with oatmeal and swollen Chia seeds. Beat-mix with a blender.
  4. Grease the split form d=20cm with oil, cover the bottom with baking paper. Put the curd mass, flatten and put it to bake in a preheated oven to 180°C for ~40 minutes. !!! FOCUS on the WORK of YOUR OVEN!!!
    Grease the split form d=20cm with oil, cover the bottom with baking paper. Put the curd mass, flatten and put it to bake in a preheated oven to 180°C for ~40 minutes.
!!! FOCUS on the WORK of YOUR OVEN!!!
  5. My family loves curds as a dessert, so I put the cooled curds in the refrigerator for two hours or overnight, right in the form, covered with foil or a suitable plate.
    My family loves curds as a dessert, so I put the cooled curds in the refrigerator for two hours or overnight, right in the form, covered with foil or a suitable plate.
  6. Bon Appetit!
    Bon Appetit!

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