Curd pudding with semolina
6 servings
50 minutes
Cottage cheese pudding with semolina is a delicate and airy treat that comes from traditional Russian cuisine. Its roots go back to the past when housewives sought ways to create simple yet hearty desserts from available ingredients. The velvety texture of the pudding is achieved by combining cottage cheese and whipped egg whites, while semolina gives it lightness and density. The dessert has a subtle creamy flavor with hints of vanilla, and its sweetness is moderately balanced. This pudding pairs perfectly with sour cream, jam, or fresh berries. It is great for breakfast or a light dinner and will also adorn a festive table. Each spoonful is a piece of cozy home warmth that conveys the atmosphere of a traditional Russian feast.
1
Pour semolina into cold milk and stir. Cook until thickened (about 5 minutes or less).
- Semolina: 150 g
- Milk: 350 ml
2
Cool down (after cooling, the mass will thicken significantly — that's how it should be).
3
Whisk the yolks with 100 grams of sugar and pour into the cottage cheese, add vanillin. Whisk with a mixer.
- Sugar: 150 g
- Curd cheese (tvorog): 500 g
- Vanillin: to taste
4
Add the cooled semolina mixture and beat again with a mixer. Whip the egg whites with the remaining 50 grams of sugar separately and add to the dough. Mix well.
- Semolina: 150 g
- Chicken egg: 4 pieces
- Sugar: 150 g
5
Place in a greased with vegetable oil mold.
6
Bake in a preheated oven at 180 degrees until golden brown. Serve chilled with sour cream.
