Curd Casserole with Persimmon
by Editorial Staff
More often, curd casseroles are prepared with raisins or other dried fruits. Try the persimmon curd casserole. The fleshy fruits of ripe and sweet persimmons are combined with cottage cheese in both taste and texture.
Cook: 1 hour 10 minutes
Servings: 8
Ingredients
- Persimmon – 2 pcs.
- Cottage cheese – 500 g
- Eggs – 4 pcs.
- Butter – 100 g
- Sour cream 15-20% – 120 g + for serving
- Sugar – 150-300 g
- Semolina – 5 tbsp
- Potato starch – 3 tbsp
- Vanilla sugar – 10 g
- Lemon zest – 1 tbsp
- Salt – 2 g
Directions
- For the cottage cheese casserole with persimmon, take the products from the list.
- How to cook persimmon curd casserole.
- Grind pure persimmons until puree.
- Mix the persimmon puree with starch, lemon zest (better dried, more aromatic), and about 3 tbsp sugar (depends on the sweetness of the persimmon and personal preference).
- Add sour cream, soft butter, vanilla sugar, salt, granulated sugar to the curd (about 50 g). Grind with an immersion blender until smooth.
- Pour in the semolina, mix.
- Beat eggs and remaining sugar separately until light foam. Feel free to choose the dosage of sugar according to your own taste.
- Combine the egg mixture with the curd, mix thoroughly and pour into a form covered with oiled parchment.
- Top, in random order, but more or less evenly, layout persimmon puree on a spoon.
- We make stains with a skewer and send the cottage cheese casserole with persimmon into a preheated oven for 50-60 minutes at a temperature of 170-180 degrees.
- Cool the curd casserole in the form.
- We cut the cottage cheese casserole with persimmon into portions, pour with sour cream, and serve for breakfast, afternoon tea, as a dessert at a children’s party, get-togethers with girlfriends, etc.
Enjoy your meal!
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