Almond syrniki
4 servings
30 minutes
Nowadays, many people are giving up sugar and gluten, and we decided to remake the syrniki recipe to meet their needs. In order not to add wheat flour or semolina, as in the classic recipe, we decided to use almond flour. This way, the syrniki also acquired a nutty aroma and aftertaste. We got this cottage cheese and nut story. Recipe by Nikita Angurov, chef of the London bar.
1
Squeeze out excess moisture from the cottage cheese through cheesecloth.
- Cottage cheese 9%: 600 g
2
Add eggs, salt, vanilla seeds and mix. Add flour and mix again.
- Chicken egg: 2 pieces
- Salt: 2 g
- Vanilla pod: 0.5 piece
- Almond flour: 100 g
3
Form balls of 50 grams and use a pastry spatula to shape them into discs.
4
Put them in the freezer for 10 minutes. Then fry in vegetable oil until golden brown, and then send the syrniki to the oven for 6 minutes at 180 degrees.
5
While the syrniki are baking, prepare the citrus sour cream. Add orange and lime juice to the sour cream and whisk it. Do this to taste, as the acidity and sweetness of citrus fruits vary. The sour cream should have a bright flavor, be slightly liquid, and have an airy texture.
- Sour cream 20%: 200 g
- Freshly squeezed orange juice: 40 ml
- Lime juice: 0 ml
6
Place the syrniki on a plate, next to it put the pine cone jam and citrus sour cream. Top the sour cream with finely chopped hazelnuts. Sprinkle with grated Brazil nuts on top.
- Pine cone jam: 20 g
- Hazelnut: 2 pieces
- Brazil nuts: 2 pieces