Cottage cheese pudding with fruit cream soufflé

Cottage cheese pudding with fruit cream soufflé

Cottage cheese – 600 gr.
Butter, cream — 500 ml.
Semolina — 2 tbsp,vanilla — 1 gr.
Gelatin — 2 tbsp., sugar — 150 gr., Sol — 0.5 tsp.
Grapes, pomegranate, pears.

Cottage cheese pudding with fruit cream souffle

Combine cottage cheese, semolina 2 tbsp, salt 0.5 tsp., sugar 100 g, 1 g vanillin.

Mix well.

Cover the form with foil. Grease with butter. Spread cottage cheese. Bake in a preheated 180 degree oven for 35-40 minutes.

Prepare cream soufflé. In cream add 50 grams of sugar, 2 tbsp gelatin, Stir, leave for 15 minutes to allow gelatin swelling. Then heat the cream on low heat, stirring constantly, until the grains of gelatine dissolved. Do not boil!

Fruit wash, peel, cut into.

Ready the pudding cools. Put the fruit.

Pour cream.

Put in the fridge for 3-4 hours, preferably overnight.

Bon appetit!

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