Description
Cottage cheese casserole-impromptu with blueberries and icing for Easter. Urgently needed alternative to cottage cheese Easter. Went casserole with blueberries I coated the remnants of frosting for cakes that were baked immediately after. Turned out healthy, delicious, unusual and very beautiful dessert! To make such possible and on any other occasion, and in the afternoon, and kids who love cheese.
Ingredients
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Cheese
600 g
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Chicken egg
2 piece
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Flour
2 Tbsp
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Sugar
0.5 cup
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Blueberries
300 g
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Vanilla
1 pack
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Gelatin
1 tsp
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Water
6 Tbsp
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Walnuts
Cooking
Wipe curd through a sieve or mince, add two eggs
Thawed blueberries, putting the package of berries in the sink with hot water
Cheese pour half a Cup of sugar...
... and 2 tablespoons of flour, which sift better
Stir cottage cheese
Add berries, stir
We spread the resulting mass in the silicone form. In my case, the form is rectangular and quite tall. If you take round - cooking time will be reduced (the area of evaporation will be greater and the thickness of the casserole - less)
Bake at 180 degrees for 40 minutes to one hour until the surface becomes lightly browned. Cooled, remove form the fridge for a couple of hours, then turn over onto a plate and cover with icing (I have it left over from the cakes and went waste-free production). For the glaze: soak 1 teaspoon gelatin in 2 tablespoons cold water, let stand. In a saucepan, heat Cup sugar with the vanilla and 4 tablespoons of water, stir until the sugar is dissolved to avoid lumps. Pour the gelatin, stir and cool. Beat with a mixer until white dense foam. Apply the glaze with a wide brush on a casserole.
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