Cottage cheese pie with fruit butter souffle.

Cottage cheese – 600 g
Butter, cream – 500 ml.
Semolina – 2 tbsp,vanilla – 1 oz.

Gelatin – 2 tbsp, sugar – 150 gr., salt – 0.5 tsp.
Grapes, pomegranate, pear.

Combine cottage cheese, semolina 2 tbsp, salt 0.5 tsp., sugar 100 g, 1 g vanillin.

Mix well.

Cover the form with foil. Grease with butter. Spread cottage cheese. Bake in a preheated 180 degree oven for 35-40 minutes.

Prepare creamy soufflé. In cream add 50 grams of sugar, gelatin 2 tbsp Stir, leave for 15 minutes to allow the gelatin swelled. Then heat the cream on low heat, stirring constantly, until the grains of gelatin dissolved. Do not boil!

Fruit wash, peel, chop.

Ready the pudding cools. Put fruit.

Pour cream.

Put in the fridge for 3-4 hours, preferably overnight.

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