Usually such desserts are prepared in the oven or in an electric dryer. This recipe differs from the usual one: the curd pastille freezes in the refrigerator. Gelatin is used as a stabilizer. If desired, you can add zest, cocoa and sesame seeds.
Ingredients
- Cottage cheese - 500 g
- Milk - 220 ml
- Powdered sugar - 120 g
- Gelatin - 25 g
- Vanillin - at the tip of the knife
Step-by-step cooking recipe
Gelatin pour 50 ml of milk and put aside for 10 minutes.
Wipe the cottage cheese through a sieve.
Mix with the remaining milk and gelatin preparation. Grind thoroughly with an immersion blender.
Warm up in a water bath to 45-50 degrees.
Add powdered sugar, vanilla and mix well.
Remove the bowl from the water bath and beat well with a mixer.
Put the resulting mass into the prepared mold and refrigerate for 4-6 hours.
Remove the finished curd pastille from the mold and cut into cubes.
Did you like the recipe?
0 comments