Cottage cheese is a wonderful base for light and airy puddings. And there are no difficulties here – just a few small secrets, which I will tell you about later in the recipe. Today we will cook cottage cheese pudding with fragrant pumpkin.
Ingredients
- Pumpkin - 100 g
- Brown Sugar - 1 art.l.
- Butter - 15 g
- Cottage cheese - 300 g
- Flour - 80 g
- Sugar - 70 g
- Chicken eggs - 1 piece
- Baking powder dough - 1 tsp.
Step-by-step cooking recipe
Cut the pumpkin into small cubes and lightly fry in a spoonful of butter.
Add brown sugar and fry until caramelized. Set aside.
Separate the yolks from the whites and whisk the yolks, cottage cheese and sugar in a blender.
Add the sifted flour with baking powder and mix.
Whisk the cooled proteins into a fluffy foam. Gently mix them into the dough with a spatula.
Add the pumpkin, mix again and put everything in the mold.
Bake the pudding in the oven at 180 degrees for about 45 minutes.
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