Description
Delicate curd pudding with bright flavorful sweet and sour sauce of black currants for a perfect end to a festive Christmas dinner. This light dessert will be appreciated not only children but also adults.
Ingredients
-
Cheese
250 g
-
Chicken egg
3 piece
-
Sour cream
50 g
-
Condensed milk
50 g
-
Black currants
100 g
-
Sugar
50 g
-
Corn starch
2.5 Tbsp
-
Lemon
50 g
-
Water
2 Tbsp
Cooking
Separate the whites from the yolks. Curd grind to a smooth paste with the yolks.
Add sour cream, condensed milk, corn starch - beat with a blender until smooth.
Beat the whites until stiff peaks and gently stir in the cottage cheese (not with a mixer).
Tins of grease and sprinkle with flour (I used ceramic molds, a volume of 120 ml., d 9cm approx.). So the pudding was easily removed from the mold, the bottom and walls can be covered with parchment paper for baking. Pour cottage cheese 3/4 height, shape and bake in the oven preheated to 170 degrees, about 30 minutes.
During baking the oven do not open! The pudding is very well raised. Cool the pudding in form, it settles a bit.
For berry topping: punching in a blender berries (I have frozen home-made canned), slices of lemon and sugar. Adjust amount of sugar according to your taste, it took me 50 gr.
Berry mass transfer to a small saucepan and cook, stirring occasionally, for 10-15 minutes on medium heat.
Starch diluted in 2 tbsp water, add to berry weight and, stirring, cook until thick. Remove from heat and cool slightly.
The cooled pudding remove from the mold and cover with berry topping.
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