The most delicate curd casserole with cherries is prepared without adding flour and with a minimum amount of sugar. The casserole turns out to be very juicy, moderately dense, and the cherry provides a pleasant sourness. A great addition to your morning cup of tea or coffee!
Cottage cheese is suitable for any percentage of fat. I used low fat.
Combine semolina, eggs, salt, and vanilla sugar in a deep bowl. Stir with a whisk until smooth.
Add cottage cheese, stir again and leave for about 15-20 minutes to swell the semolina. Turn the oven to preheat to 180 degrees.
While the semolina is swelling, prepare the cherry. Wash the berries, remove the seeds (I did this with a regular metal hairpin). Add sugar and stir.
The semolina is swollen and the curd mass for the casserole is thicker.
Transfer the curd to a baking dish. I have a ceramic mold with a diameter of 17 cm.
Place the cherries on top and slightly drown them in the curd dough.
Send the mold to the oven, preheated to 180 degrees, for about 40 minutes. The mass should become firm and slightly springy when pressed.
Curd casserole with semolina and cherries is ready. Cool it slightly in the mold, transfer to a platter and serve, garnished with fresh cherries and basil or mint leaves if desired.
A light cottage cheese casserole with semolina as breakfast will brighten and fill with energy any morning. If the dessert is not sweet enough, sprinkle with honey or jam to taste.
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