Syrniki with cherry jam and tarragon
6 servings
250 minutes
Recipe from the Bonneville restaurant (Tver). Cherry jam is cooked for only 10 minutes (and then infused for 2-3 hours) and turns out very fresh - a real cherry concentrate. The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Bonneville Café restaurant.
1
Pass the cottage cheese through a sieve using a tablespoon, add 80 grams of flour and the other ingredients, and mix thoroughly until homogeneous and sugar is fully dissolved. Make balls of 80 grams, roll in flour, and shape into syrniki.
- Curd cheese (tvorog): 1 kg
- Wheat flour: 100 g
- Chicken egg: 1 piece
- Vanilla: 2 g
- Sugar: 150 g
- Vegetable oil: to taste
2
Fry on both sides in vegetable oil until golden brown. Bake in a preheated oven at 180 degrees for 5-7 minutes. Alternatively, you can continue frying the cheese pancakes in a pan on low heat for another 2-3 minutes on each side.
- Vegetable oil: to taste
3
To prepare the jam, place the berries in a pot, add sugar, water, and chopped tarragon leaves. Gently mix. Turn on medium heat and bring to a boil, then reduce the heat and warm until the sugar is completely dissolved. Remove the pot from heat and let the jam steep for 2-3 hours.
- Pitted cherries: 700 g
- Sugar: 150 g
- Water: 100 ml
- Tarragon: 3 g
4
Serve the cheese pancakes on a plate, drizzle with jam, and place sour cream beside it.
- Sour cream: to taste