Airy cottage cheese casseroles with semolina
4 servings
75 minutes
Airy cottage cheese casseroles made with semolina are a true delicacy of European cuisine that captivates with their delicate structure and soft creamy flavor. This recipe is inspired by classic casseroles loved in many families. Whipped egg whites give the dish lightness, while the vanilla aroma makes it refined and festive. Semolina adds a tender texture and helps retain moisture, making the casseroles juicy and rich. Baked in small molds, they are perfect for a morning breakfast or cozy tea time. Serve them with berries, honey, or fruit syrup to highlight their natural sweetness and create a harmonious taste.
1
Separate the egg whites from the yolks. The yolks are not needed, and it's better to chill the whites before whipping.
- Egg white: 2 pieces
2
Pour milk over semolina and let it swell for 10 minutes.
- Semolina: 2 tablespoons
- Milk: 50 ml
3
Whip the egg whites with powdered sugar and vanilla until stiff peaks form, then gently and thoroughly fold in the cottage cheese and semolina.
- Egg white: 2 pieces
- Icing sugar: 2 tablespoons
- Vanilla pod: 1 piece
- Soft curd cheese: 200 g
- Semolina: 2 tablespoons
4
Grease muffin molds with vegetable oil, pour in the cottage cheese mixture, and place in a preheated oven at 120 degrees for 60 minutes.
- Vegetable oil: 20 ml
5
Ready casseroles can be decorated with berries and drizzled with honey or syrup.
