Curd jelly with cinnamon
2 servings
40 minutes
Cottage cheese jelly with cinnamon is a delicate dessert that combines an airy texture and refined harmony of flavors. Its roots trace back to European cuisine, where light and exquisite sweets are valued. The slight acidity of lemon juice, the sweetness of honey, and the spicy aroma of cinnamon create a delightful balance of tastes. Egg whites give the jelly its fluffiness, while cottage cheese adds richness, making the dessert both light and nourishing. This treat is perfect for a morning breakfast or festive indulgence, and adding fruits or cookies at the bottom gives it a special charm. The wonderful combination of ingredients transforms ordinary products into a refined dish worthy of attention. Try this delicate dessert and enjoy its harmony!
1
Mix lemon juice with 75 ml of water and dissolve the gelatin in it. Let the gelatin swell. Then heat the mixture until the gelatin is completely dissolved and cool it.
- Lemon juice: 75 ml
- Gelatin: 10 g
2
Mix cottage cheese with yogurt and honey until smooth. You can add various spices and salt. For example, I really like cinnamon.
- Cottage cheese: 200 g
- Natural low-fat yogurt: 125 g
- Honey: 3 tablespoons
- Cinnamon: to taste
3
When the gelatin is not hot but slightly warm, pour it into the cottage cheese mixture and mix very well. If this is not done, the jelly will not set evenly.
- Gelatin: 10 g
4
Meanwhile, whip the egg whites with a pinch of salt until frothy. Gently fold them into the other ingredients and mix, but do not beat.
- Egg white: 2 pieces
5
Take a mold of the desired size and pour our jelly into it. Optionally, you can place fruits or cookies at the bottom to make the dessert look like a cake. Decorate the top with coconut flakes or jam.
6
When all the preparations are ready, the dish should be placed in the refrigerator for a few hours, preferably overnight. Enjoy your meal!
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