Cottage cheese and orange dessert
5 servings
120 minutes
Cottage cheese-orange dessert is a refined treat of Russian cuisine, combining the freshness of citrus and the tenderness of cottage cheese. Inspired by traditional cottage cheese dishes, it features a delicate balance of sweetness and acidity. The velvety texture of the cottage cheese dough pairs with an airy creamy-orange sauce, creating a harmony of flavors. Shaped like elegant flowers, it not only pleases the eye but also fills the air with the aroma of warm winter evenings and cozy family tea times. Served with melted butter and creamy sauce to enhance its softness, this dessert can be enjoyed as a standalone treat or as a conclusion to a festive meal. It is perfect for those who appreciate natural ingredients and traditional flavor combinations.
1
Peel the zest from two oranges and chop it. Squeeze the juice from two oranges. If the citrus is fresh and juicy, you'll get just over half a cup of juice. You can also use the same amount of orange juice from a carton.
- Oranges: 2 pieces
- Sugar: 4 tablespoons
2
Whip six tablespoons of cream or sour cream into a fluffy foam and gradually add orange juice.
- Sour cream 10%: 6 tablespoons
- Oranges: 2 pieces
3
Add two tablespoons of sugar and continue whisking. The creamy orange sauce is ready.
- Sugar: 4 tablespoons
4
Mix one kilogram of fresh cottage cheese with 5-6 tablespoons of flour (the amount depends on the dryness of the cheese).
- Fat-free curd cheese: 1 kg
- Wheat flour: 6 tablespoons
5
Whisk two eggs with three tablespoons of sugar, add the zest of two oranges.
- Chicken egg: 2 pieces
- Sugar: 4 tablespoons
- Oranges: 2 pieces
6
Mix with cottage cheese and flour.
- Fat-free curd cheese: 1 kg
- Wheat flour: 6 tablespoons
7
Roll out the cottage cheese dough to a thickness of 0.5 cm and cut out flower shapes.
8
Drop into boiling salted water.
- Salt: to taste
9
As soon as the 'flowers' surface, carefully remove them with a slotted spoon and drizzle with melted butter.
- Butter: to taste
10
On a flat plate, spread the creamy sauce and arrange the 'flowers' in a fan shape on top.
