Curd Casserole with Strawberry Sauce
by Editorial Staff
The sweet and thick strawberry sauce perfectly complements the curd casserole. It turns out a very tasty dessert.
Ingredients
For casseroles:
- Cottage cheese 5% – 400 g
- Eggs – 3 pcs.
- Semolina – 50 g
- Sour cream 20% – 80 g
- Sugar – 80 g
- Vanilla sugar – 20 g
- Salt – 1 pinch
For the sauce:
- Fresh strawberries – 400 g
- Water – 80 ml
- Potato starch – 15 g
- Sugar – 100-130 g
Additionally:
- Butter – for greasing the mold
- Fresh strawberries – for serving
Directions
- Divide the eggs into whites and yolks. Put the proteins in the refrigerator.
- Put cottage cheese, sour cream, sugar, salt, and yolks in a bowl.
- Using a blender, grind everything into a homogeneous fluffy mass.
- Add semolina, stir with a spatula. Leave for 10 minutes to swell the semolina.
- Beat the cold whites into a thick foam. Stir in the proteins with a spatula.
- Grease a baking dish with a little butter. Put out the curd mass, smooth out.
- Bake the casserole in an oven preheated to 170 degrees for 45-50 minutes. In the oven, the casserole will rise a lot, and when it cools, it will fall off a little.
- Wash the strawberries, remove the sepals. Set aside about a third of the whole berries for serving. Cut the rest.
- Puree the berries with a blender into a homogeneous mass with added sugar. Additionally, you can rub the puree through a sieve to get rid of the seeds. You can add more or less sugar to the sauce, depending on the sweetness of the berries. Dissolve the starch in cold water.
- Pour the strawberry puree into a small saucepan, put on fire, and bring to a boil. Pour the diluted starch in a thin stream and, stirring occasionally, cook over low heat for 10 minutes until the sauce thickens. Cool the finished sauce completely.
- Place fresh strawberries on the curd casserole, pour over with strawberry sauce and serve.
Bon Appetit!
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