Cottage cheese casserole with red currants
5 servings
50 minutes
Cottage cheese casserole with red currants is a delicate, airy dish of Russian cuisine that combines the creamy taste of cottage cheese, the sweetness of honey, and the refreshing tartness of currants. This dessert has deep roots in traditional Russian cuisine where cottage cheese has always played an important role. The casserole turns out light and porous due to whipped egg whites and the addition of semolina. Red currants not only give it a refined taste but also enrich each serving with vitamins. It can be served both hot and chilled and pairs perfectly with sour cream or yogurt. The casserole is suitable for breakfast as well as cozy family tea gatherings, delighting with its rich flavor and pleasant texture.
1
Pour warm milk over semolina and let it sit for 15-20 minutes.
- Semolina: 3 tablespoons
- Milk: 100 ml
2
At this time, separate the egg whites from the yolks.
- Chicken egg: 4 pieces
3
Add honey to the yolks and mix.
- Honey: 1 tablespoon
4
Put the cottage cheese in a plate and mash it.
- Curd cheese (tvorog): 500 g
5
Pour the yolks into the cottage cheese and mix.
- Chicken egg: 4 pieces
- Honey: 1 tablespoon
6
Add soda to the resulting mass.
- Baking soda: 0.3 teaspoon
7
When the semolina is ready, add it to the cottage cheese.
- Semolina: 3 tablespoons
- Milk: 100 ml
8
Whip the egg whites until a firm white foam forms.
- Chicken egg: 4 pieces
9
Add proteins to the cottage cheese mass and mix.
- Chicken egg: 4 pieces
10
Add currants to the mass.
- Redcurrant: 100 g
11
Place everything in a baking dish and put it in a preheated oven at 180 degrees for 30-40 minutes.
