Cottage Cheese Casserole with Banana and Fermented Baked Milk

Cottage cheese and banana casserole is a great breakfast or dessert for adults and children. This recipe for cottage cheese casserole allows you to cook as tender and airy as a soufflé. This curd casserole with semolina melts in your mouth and does not settle after baking in the oven. Cottage cheese-banana soufflé casserole will be eaten even by those who do not really like cottage cheese.

Cook: 20 mins

Servings: 8

Ingredients

• Cottage cheese – 400 g
• Banana – 1 pcs.
• Ryazhenka – 100 ml
• Eggs – 2 pcs.
• Sugar – 30-40 g
• Semolina – 2 tbsp
• Lemon juice – 2 teaspoon
• Vanillin – 1 pinch
• Salt – 1 pinch

Directions

1. Peel a ripe banana, break it into pieces, and place in a blender or food processor bowl. Drizzle lemon juice over the banana to avoid browning. Puree the banana.

   

2. Add soft cottage cheese to the banana puree and add fermented baked milk, vanillin, and salt. Grind everything until smooth.
3. In another bowl, beat the eggs and sugar using a mixer until a firm foam is obtained. Since we do not separate eggs into yolks and whites, as is usually done for soufflés, but beat whole eggs, it will take more time and the highest possible speed of the kitchen assistant. Beat eggs with sugar very well.
4. Add the banana-curd mixture to the beaten eggs and stir in the semolina. Stir until it remains fluffy.
5. Divide the resulting mass into molds (I have silicone ones), filling them almost completely. Bake the curd soufflé in an oven preheated to 160 degrees for about 40 minutes.

   

6. Cool the finished cottage cheese casserole with a banana in the tins, then carefully remove. Serve the banana-curd soufflé casserole for breakfast or as a dessert.

Enjoy your meal!