Curd pudding with feta cheese
6 servings
30 minutes
Cottage cheese pudding with feta cheese is an elegant combination of tenderness and spiciness inspired by British traditions. Its base, crispy and aromatic thanks to breadcrumbs and parmesan, serves as a perfect contrast to the airy cottage cheese mass. Feta adds a creamy note with a slight tanginess, while green onions provide fresh hints. Lemon juice with gelatin creates a dense yet velvety texture, and whipped egg whites make the structure airy. This pudding requires no baking – it simply cools down into a delightful savory delicacy. Ideal as a light dinner or a savory snack on the festive table.
1
Mix breadcrumbs, Parmesan cheese, butter, and pepper. Press the mixture tightly into the bottom of a greased baking dish and bake for 15 minutes at 200 degrees.
- Breadcrumbs: 75 g
- Butter: 25 g
- Grated Parmesan cheese: 40 g
- Ground black pepper: to taste
2
Prepare the filling. Crumble the feta cheese with a fork, place it in a food processor with the crumbly and soft cottage cheese. Blend until the mixture is smooth. Transfer to a bowl, add chopped chives, chopped green onions, and season with pepper.
- Feta cheese: 225 g
- Cottage cheese crumbly: 225 g
- Soft cottage cheese: 175 g
- Chives: 4 tablespoons
- Green onions: 3 pieces
- Ground black pepper: to taste
3
Pour lemon juice and 55 ml of water into another container, add gelatin, and mix until it dissolves. Add the mixture to the filling. Mix thoroughly. Then gradually fold in the previously beaten egg whites.
- Lemon juice: 2 tablespoons
- Gelatin: 2 teaspoons
- Egg white: 2 pieces
4
Pour the obtained mass onto the cooled base in the mold, cover with plastic wrap, and place in the refrigerator overnight.