Delicate Curd Casserole
4 servings
45 minutes
When you make a casserole, it is very important not to make a mistake with the texture. Here it is in perfect order: for half a kilo of cottage cheese we took 20 grams of semolina and 30 grams of sugar, binding this mass with egg yolks. Dried fruits are mixed into the dough, and they can be any.
1
Squeeze the cottage cheese through cheesecloth. Pass the cottage cheese through a sieve.
- Curd cheese (tvorog): 500 g
2
Combine the yolks and sugar, whisking until the sugar dissolves and the mixture turns pale.
- Egg yolk: 4 pieces
- Sugar: 30 g
3
Add cottage cheese and mix until smooth.
- Curd cheese (tvorog): 500 g
4
Add semolina and lemon zest, mix well.
- Semolina: 20 g
- Lemon: 1 piece
5
Add dried fruits. If they are hard, soak them in boiling water for 10 minutes first.
- Dried fruit: to taste
6
Mix the mass. Leave it for half an hour: during this time, the semolina will swell, and the cottage cheese mass will become denser.
7
Spread the mixture in the mold and level it with a silicone spatula.
8
Place the casserole in an oven preheated to 160 degrees for 1.5 hours.
9
Once the casserole is browned, check it with a skewer. If it's dry, the casserole is ready.
10
Cool the casserole, decorate it (for example, with candied fruits or fresh seasonal berries), and serve with sour cream.
