Cottage cheese dessert with rhubarb
10 servings
30 minutes
Rhubarb cheese dessert is a delicate and refreshing treat that combines the softness of cheese cream with the light tartness of rhubarb. This dessert has roots in European culinary tradition, where rhubarb is often used to add a tangy freshness to sweet dishes. Its airy structure is achieved through whipped egg whites and light gelatinization, while notes of Amaretto liqueur add a refined aftertaste. Layering with sponge cookies creates a varied texture, and chilling gives it a special velvetiness. This dessert is perfect for the spring-summer season when you crave something light yet flavorful. It pairs wonderfully with a cup of fragrant tea or coffee, creating a cozy atmosphere.
1
Prepare rhubarb jelly. Sort and wash the rhubarb thoroughly, peel it. Cut across the fibers into small pieces and boil in 125 ml of water with 60 g of sugar and cinnamon for about 5 minutes. Soak gelatin in a small amount of cold water. Squeeze and add to the hot syrup with rhubarb. Cool to let the jelly thicken slightly.
- Rhubarb: 250 g
- Sugar: 160 g
- Cinnamon: pinch
- Gelatin: 12 g
2
Prepare the cottage cheese cream. For this, mash the yolk with sugar, cottage cheese, sour cream, lemon juice, zest, and liqueur. Whip the egg white into a stiff foam and add it to the cottage cheese mixture. Soak the gelatin in a small amount of water. Squeeze it out and dissolve it in a small saucepan over low heat while stirring constantly. Incorporate it into the cottage cheese cream and place it in the refrigerator to thicken.
- Chicken egg: 1 piece
- Sugar: 160 g
- Cottage cheese: 250 g
- Sour cream: 150 g
- Lemon: 0.5 piece
- Amaretto liqueur: 20 ml
- Gelatin: 12 g
3
Place the biscuit cookies at the bottom of the dessert glasses. Add jelly, then cottage cheese cream, and then place the cookies again.
- Cookie: 20 pieces
4
Put the dessert in the refrigerator for a few hours.