Description
Cottage cheese pancake was hot and Sunny, thanks to the oil "Oleyna - crisp"... and the sweet and sour cranberry sauce is glossy, reflecting the sun like mirrors...
Ingredients
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Cheese
360 g
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Chicken egg
3 piece
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Sugar
3 Tbsp
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Vanilla sugar
15 g
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Salt
-
Milk
190 g
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Olive oil
3 Tbsp
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Flour
225 g
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Leavening agent
1 tsp
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Vegetable oil
-
Cranberry
300 g
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Water
145 g
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Sugar
200 g
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Gelatin
12 g
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Condensed milk
100 g
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White chocolate
150 g
Cooking
For the sauce:in a saucepan mix cranberries, 75 g of water and 200 g sugar. Cover and cook on low heat for 20 minutes.
At this time, soak gelatin in 70 grams of cold boiled water and leave to swell for 10 minutes.
In a separate bowl measure out 100 g of condensed milk. There also will wipe through a sieve cooked cranberries.
White chocolate melt for a couple, add to cranberry mixture. Dissolve gelatin in a water bath and, having passed through a sieve, we introduce the cranberry mixture.
Stir sauce with a whisk for smooth, strain through a sieve and put in the refrigerator to cool down for a few hours. I sped up the process, removing the sauce in the freezer.
For pancakes: separate the yolks from the whites. In a separate bowl, mix until smooth the cheese, yolks, sugar, vanilla sugar and salt. Pour the milk and olive oil, again mix.
Will proseem flour with baking powder, mix everything, cover and leave for 20 minutes.
Proteins will beat into a soft mousse with a mixer in the stable foam and gently enter into the dough.
Heat the pan, brush lubricated it with vegetable oil "Oleina".
Fry pancake on both sides until it will turn brown, without covering the pan with a lid.
Serve pancakes with cranberry sauce.
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