Lush with golden brown, juicy raisins in brandy and delicate aroma. It is a casserole made of cottage cheese look forward to your family.
- Cottage cheese – 500 g
- Semolina – 2 tbsp
- Sugar – 3 tbsp
- Eggs – 2 pcs
- Raisins – 1.5 tbsp
- Apple – 1 pc
- Butter – 50 g
- Milk – 0.5 cups
- Dried apricots – 3 tbsp
- Cherry – 3 tbsp
- Cognac – 150 ml
Raisins pour warm water for 10-15 minutes until the swelling. Cognac warm up to 40 ° C. Apricots cut into cubes, pour the warm cognac cherry and apricots, leave for 30 minutes.
Apples clean, cut into cubes, fry in butter, vegetable oil until golden brown, add the dried raisins.
Tip: fresh fruit sauté in butter, so they did not put the extra juice in casserole.
In a skillet, heat the milk, stirring, add the semolina. Steamed for 10 minutes. Curd wipe through a sieve. Egg yolks with sugar, whisk, whip the whites in a solid foam. The cottage cheese add egg yolks, steamed semolina, salt, vanilla, apples. Wet raisin roll in semolina and add to the weight. At least add the beaten egg white, stir from bottom to top a wooden spatula until uniform.
Tip: for the pomp and uniformity rub curd through a fine sieve. To better whipped whites, add a pinch of salt. To dried evenly distributed throughout the dough and do not fall to the bottom, roll them into the semolina while adding to the casserole.
Vanilla biscuits perebeyte in a blender until fine crumbs. Grease a baking dish with a thin layer of butter, sprinkle with bread crumbs. Spoon cottage cheese and spread on the form. Mix sour cream, eggs and sugar. Pour the pudding. Bake at 180 degrees for 40 minutes. To ready casserole has not collapsed, leave it ajar in the oven for 15 minutes. Serve with sour cream or jam. Decorate cherry “Flambe”
Tip: To casserole is not burnt bottom, put under the form of a casserole with a bowl of water.
Cherry “Flambe”. Melt the butter in a pan the butter and sugar, a little stew, put soaked in cognac cherries, add the brandy and ignite. When the fire goes out to turn out exactly the cherry “Flambe”.