Description
Delicious delicate dessert will not leave indifferent the little foodies. This pudding I often make it for my little nieces. Summer is usually added fresh apricots, but not in season apricot jam or preserves.
Ingredients
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Sour cream
50 g
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Corn starch
2 Tbsp
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Cream
100 ml
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Banana
150 g
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Jam apricot
4 Tbsp
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Chicken egg
2 piece
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Cheese
200 g
Cooking
Cheese, 2 egg yolks, sour cream, corn starch and 2 tbsp of apricot jam TM "Maheev" beat until a homogeneous creamy mass. I fluffed the immersion blender.
Separately beat 2 egg whites until stiff peaks. Gently stir in the cottage cheese.
Massa put in a baking dish. I usually take a silicone form for baking muffins. The form does not need to lubricate with oil. The specified quantity of ingredients is enough for 6 portions pieces.
Bake in a preheated 170 degree oven for about 20 minutes. During baking the oven do not open! The pudding will rise well. Allow to cool completely, then remove from the mold.
For banana-apricot sauce: blend chopped banana, cream, 2 tbsp of apricot jam. The sauce consistency should be like liquid sour cream.
Before serving the pudding liberally cover with the sauce.
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