Cottage cheese casserole with raspberries and chocolate
7 servings
60 minutes
Cottage cheese casserole with raspberries and chocolate is a true embodiment of tenderness and flavor harmony. This dessert, popular in European cuisine, combines the lightness of cottage cheese, the sweetness of raspberries, and the richness of dark chocolate. The origins of such baking trace back to traditional home recipes passed down through generations, where cottage cheese always held an esteemed place in nutrition. Its rich yet light flavor is perfectly complemented by the subtle sweet-sour notes of raspberries, while warm melted chocolate adds depth and sophistication. The casserole turns out surprisingly fluffy thanks to whipped egg whites, and semolina gives it structure. It is perfect for a cozy breakfast or a light dessert with tea, and its festive appearance makes it worthy of adorning any celebration.
1
Blend the cottage cheese with a blender. The consistency of the whipped cottage cheese should be similar to soft cream.
- Cottage cheese: 600 g
2
Separate the whites from the yolks. Add 2-3 tablespoons of sugar to the whites and beat with a mixer until frothy.
- Egg white: 2 pieces
- Sugar: 2 tablespoons
3
Add semolina and salt to the cottage cheese and mix thoroughly. Add the beaten egg whites to the cottage cheese. Whip the cottage cheese and egg whites by hand to preserve air bubbles, which will make the casserole fluffy.
- Semolina: 70 g
- Salt: 5 g
- Egg white: 2 pieces
4
Mix well and let the mixture sit for 10 minutes, during which the semolina will swell.
5
Grease the multicooker bowl with a small amount of butter.
- Butter: 10 g
6
Pour the cottage cheese mixture into the prepared mold.
7
Set to baking mode for 1 hour.
8
Take out the hot casserole and decorate it with raspberries and melted chocolate.
- Raspberry: to taste
- Dark chocolate: 80 g
9
Cut the cooled casserole and serve it at the table.
