Curd pudding with banana and apple
6 servings
90 minutes
Cottage cheese pudding with banana and apple is a delicate and aromatic treat from Russian cuisine that combines an airy texture with a rich fruity flavor. Historically, cottage cheese casseroles were used in Russian cooking as a hearty and healthy dessert, and the combination of cottage cheese with banana and apple makes the dish especially juicy and sweet without being overly cloying. During preparation, the mixture gains lightness from whipped egg whites, while caramelized apples create a pleasant contrast in taste. This pudding is perfect for breakfast or a light snack. It is good both warm and chilled, and thanks to its natural ingredients, it can even be served to children. The finished dessert delights with its tender texture, harmony of flavors, and beautiful golden hue.
1
Take everything you need. It's better to take 9% cottage cheese.
2
A blender and a mixer will also be needed.
3
Combine cottage cheese, sour cream, semolina, sugar, vanilla, baking soda, and salt in a blender. For the eggs: separate the yolks from the whites; place the yolks in the blender and the whites in a separate mixing bowl. If the cottage cheese is low-fat, you can add some butter to reach the desired fat level. For example: if the cottage cheese is 2%, you need to add 20 grams of butter for 400 grams — directly into the blender.
- Cottage cheese: 410 g
- Semolina: 3 tablespoons
- Sour cream: 130 g
- Sugar: 3 tablespoons
- Vanilla sugar: 1 teaspoon
- Soda: 0.5 teaspoon
- Salt: pinch
- Chicken egg: 2 pieces
- Cottage cheese: 410 g
4
Chop the mixture in a blender. Wash the raisins and apricots and dry them on a towel. Peel the banana and cut it into small pieces. Peel the apple from the skin and seeds and slice it into thin wedges. Cut the apricots into small pieces (using scissors is convenient).
- Raisin: 50 g
- Dried apricots: 50 g
- Bananas: 1 piece
- Apple: 1 piece
5
Remove the blades from the blender. Add raisins, banana, and chopped dried apricots to the cottage cheese mixture. Stir with a spoon (but do not mash!). The banana should remain in pieces.
- Raisin: 50 g
- Bananas: 1 piece
- Dried apricots: 50 g
6
Whip the egg whites to stiff peaks with a mixer in a separate bowl.
7
Stir in circular motions from top to bottom to fluff the cheese mixture.
8
Don't put the apples yet.
9
Pour the mixture into a silicone baking mold (since it is soft and the mixture is quite liquid, place it in a sturdy base).
10
Any other form can be used, but it should be greased with butter and dusted with flour or breadcrumbs (not salted) in advance.
- Cottage cheese: 410 g
11
Distribute the apple slices by dipping them into the batter until fully submerged. You can use any pattern, but a sun shape is easier to cut later.
- Apple: 1 piece
12
Place in a well-heated oven in the middle section and bake at 210 degrees until golden brown. Baking time is about 45 minutes.
13
Remove from the oven, let cool for about 10 minutes so the silicone mold comes off easily.
14
It is advisable to place it on a rack, as the casserole has a lot of fruits and should be allowed to breathe as much as possible while it cools.
15
It's better not to transfer the hot one: it will be very soft and may fall apart.
16
When it cools and becomes more stable, transfer to a tray with apples up. The embossed mark is from the rack.
17
If there is another such ribbed mold, you can flip it again - apples down.