Cottage cheese pudding with raisins and apples
4 servings
30 minutes
Cottage cheese pudding with raisins and apples is a universal dessert and breakfast at the same time. It can be served either alone or with sour cream, condensed milk or jam. To ensure that the consistency of the pudding is uniform, according to this recipe, the cottage cheese must first be rubbed through a sieve. If choosing apples for pudding is not difficult, then raisins should be chosen more than picky. The dried fruit should have a thin skin and dense pulp with a pronounced grape aroma. The combination of cottage cheese, raisins and apples provides the baked goods with natural sweetness and a pleasant taste, and with semolina it quickly rises in the oven. It is interesting that initially the pudding was not a dessert at all, but an extremely satisfying delicacy made from porridge in meat broth with the addition of bread crumbs, prunes, nuts and honey. It was prepared with mutton fat, blood sausage, mixtures of offal and various types of meat, and was always set on fire before serving. Today, pudding is almost always a sweet dessert, airy, light, almost dietary.
1
Pass the cottage cheese through a meat grinder and strain it.
- Cottage cheese: 500 g
2
Wash the apples, peel and core them, chop finely, and add thoroughly washed raisins.
- Apple: 2 pieces
- Raisin: 2 tablespoons
3
Combine the strained cottage cheese with chopped apples, milk, raisins, sugar, vanillin, yolks, and semolina, and mix well. Then add the beaten egg whites to the prepared mixture.
- Cottage cheese: 500 g
- Apple: 2 pieces
- Milk: 0.5 glass
- Raisin: 2 tablespoons
- Sugar: 3 tablespoons
- Vanillin: to taste
- Chicken egg: 2 pieces
- Semolina: 2 tablespoons
- Chicken egg: 2 pieces
4
Place the obtained mass in a buttered mold and put it in the oven. When serving, drizzle with sour cream.
- Butter: 50 g
- Sour cream: 7 tablespoons