Description
Fragrant and airy pudding of raspberries and cottage cheese. For those who can't get kids to eat cottage cheese, would be a great addition to the menu.
Ingredients
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Raspberry
350 g
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Cheese
200 g
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Chicken egg
4 piece
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Brown sugar
2 Tbsp
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Flour
2 Tbsp
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Potato starch
2 Tbsp
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Vanilla sugar
1 tsp
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Salt
-
Butter
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Sour cream
Cooking
Set the oven to preheat at 170 gr. Measure out 200g. raspberry and wipe it through a sieve, put the remnants of the seeds in cheesecloth and hands the remains of booster juice.
In a bowl put curd, raspberry puree, flour, starch, salt and Ichnya yolks. Well all beat, I got the cheese dry, so I ground the punched blender until smooth.
Proteins, beat with cane generic sugar TM "Mistral" to hard peaks.
To raspberry curd carefully with a spatula and mix up the proteins.
Molds grease with butter. And fill our ground to the brim. Put to bake in the oven for 30-40 minutes.
Served warm or completely cooled with sour cream and fresh raspberries.
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