Curd pudding - general principles and methods of preparation
Pudding is a "guest" who came to us from distant England. Traditionally, pudding is based on eggs, milk and sugar. As additional ingredients that give the dish a certain taste, use all kinds of fruit fillers, cottage cheese or spices. The formed pudding is cooled, baked or cooked in a water bath (the British, by the way, prefer the latter option). Dessert puddings are often served with sweet sauces. It can be a fruit sauce based on cream, fruits (berries) or freshly squeezed juice mixed with powdered sugar.
Curd Pudding - Product Preparation
To cook cottage cheese pudding, we need only fresh cottage cheese, preferably fatty. A product with a low percentage of fat is categorically not suitable for us. In addition, you should stock up with chicken eggs, butter, and sugar. As for the last ingredient, nutritionists advise them not to get involved too much and replace fructose with a less sparing metabolism. Before preparing the curd pudding, all the ingredients (eggs, butter and cottage cheese) must be taken out of the refrigerator and warmed to room temperature, and the cottage cheese must be wiped through a sieve to crush all the grains.
Curd Pudding - Best Recipes
Recipe 1: Chocolate Cottage Cheese Pudding
Dessert for those sweet tooth who love cottage cheese. By the way, a great option for lovers of cottage cheese. Indeed, in this recipe, cottage cheese is so perfectly blended with the rest of the ingredients that it practically "does not make itself felt", but the taste of the pudding is very magnificent.
Ingredients:
100 gr. Milk
cottage cheese fat content 200 gr.
70 gr. chocolate chips (or one and a half tablespoons of cocoa)
two tablespoons of granulated sugar
to taste vanilla sugar
Cooking method:
1. Rub the cottage cheese, breaking the grains. Put it in a blender, mixed with granulated sugar and vanilla. Beat until airy uniformity. It is important that no lumps remain in the curd mass.
2. Pour the required amount of milk into the mixture and add cocoa powder (chocolate chips). Again, beat everything with a mixer or with a blender.
3. We spread the curd mass in a beautiful dish and quickly put it in the cold until completely cooled. Then proceed to the dessert.
Recipe 2: Curd Pudding with Strawberries
Has the berry season arrived? So it's time to give yourself real pleasure and prepare a magnificent cottage cheese and strawberry pudding. If there is no strawberry, raspberries, strawberries or Victoria will do.
Ingredients:
250 gr cottage cheese
two table. lie semolina
one chicken egg
three tablespoons. fine sugar
two tablespoons thick sour cream
to taste vanillin
floor tea l soda slaked in lemon juice
70 gr. butter
two thirds of a glass of wild berries of wild strawberries (or garden)
one glass of sour cream (for sauce)
half a glass of berries (for sauce)
optionally powdered sugar
Cooking method:
1. Wipe the cottage cheese intensively with fine sugar, egg, sour cream and vanilla using a blender to a creamy state. Quickly add slaked soda here. Gently mix.
2. Pour semolina into the mass, whisk everything again. Leave for about fifteen minutes to swell semolina.
3. Next, add the berries to the curd base and mix so as not to damage the integrity of strawberries. We spread the resulting mass into a baking dish, greasing it with butter.
4. Send the pudding to bake until it is lightly browned (oven temperature is about 200 C). We get out and cool. While the sweetness cools, prepare the sauce.
5. Mix sour cream, strawberries and icing sugar. Whip everything. The sauce is ready. We serve it to the cottage cheese and strawberry pudding.
Recipe 3: Curd Pudding with Raisins
As you know, there is no more elegant combination than cottage cheese with raisins. That is why, based on their mixture, there is simply an unthinkable amount of cottage cheese pudding recipes (by the way, not only pudding). The delicacy will surely please all (large and small) sweet tooth.
Ingredients:
fat cottage cheese 450 gr.
three eggs
two tbsp. tablespoons of flour
two table. l raisins
one table. l butter
one tbsp. a spoonful of ground crackers
one tbsp. a spoon of sour cream
half a glass of natural orange juice
to taste vanillin
a small pinch of salt
Cooking method:
1. Wipe fat cottage cheese through a sieve, add yolks, crushed with sugar, a pinch of salt, vanillin and raisins (pre-soaked for ten minutes in warm water and dried in a colander). Knead well.
2. Whip the whites into the steep foam and gently introduce them into the curd mass using a spoon. Lubricate the cupcakes with butter, sprinkle the bottom with ground crackers and spread the mixture.
3. We send our pudding into a preheated oven (up to 180 C) and bake until cooked (golden brown). Before serving, prepare sweet fruit sauce from orange juice and powdered sugar and pour the cooled pudding on it.
Recipe 4: Cottage Cheese Pudding with Nuts
Cottage cheese and nuts are a pretty good combination! Especially when it comes to walnuts. We will use them to prepare our pudding.
Ingredients:
500 gr. Soft cottage cheese
five eggs
half a glass of sugar
four tbsp. l ground crackers
handful of raisins
70 gr. crushed nuts
lemon zest (about a teaspoon)
three tbsp. l butter
Cooking method:
1. Fry chopped nuts in a pan until light brown and mix them with two tablespoons of sugar. We clear raisins and fill in with warm water for ten minutes.
2. Wipe the cottage cheese with small sugar (three tablespoons of sugar), melted butter, egg yolks, a pinch of salt and lemon zest. Whisk thoroughly with a whisk or mixer. Then we add the curd mass with nuts, raisins and ground crackers. We whip the squirrels cool, send them there. We gently knead everything.
3. Put the mass in a mold and bake until the surface is browning. Such pudding can also be baked in a slow cooker, using the “Baking” mode, for about forty minutes, depending on the power of your appliance. When a delicious dessert is baked, it can be poured with any fruit sauce and served.
Curd pudding is a useful tip for experienced chefs
If the curd pudding needs baking, do not immediately remove it from the oven, and even more so from the mold, let it cool down first, otherwise the dessert will lose its elasticity and may “settle”.
