Cottage Cheese Pudding in a Slow Cooker with Cream
Baking and Desserts | World cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Cottage Cheese Pudding in a Slow Cooker with Cream
Ingredients
- Potato protein - 2 tablespoons
- Sugar - ½ cup
- Chocolate eggs - 4 pieces
- Sour Cream - 3.5 oz
- Vanilla salt - 0.4 oz
- 10% cream - 7 fl oz
- Grated Chocolate - 3.5 oz
- 1% Kefir - 21.2 oz
Step by Step guide
Step 1
First, separate the egg whites from the yolks. Place the egg whites in the refrigerator. Add the yolks to a bowl with the cottage cheese, along with the starch, vanilla sugar, and sour cream.
Step 2
Using a mixer or blender, whip the mixture until creamy.
Step 3
Whip the egg whites until fluffy, and while continuing to whip, gradually add the sugar in small portions.
Step 4
Now, gently fold the egg whites into the cottage cheese mixture. It is not recommended to whip this mixture.
Step 5
Grease the bowl with butter and carefully pour the entire cottage cheese mixture into the bowl. I cooked the cottage cheese pudding in a Panasonic slow cooker on the 'baking' mode for 65 minutes.
Step 6
Do not open the lid during baking, otherwise the cottage cheese pudding will sink. After the signal, turn off the slow cooker and leave it closed for 50–60 minutes.
Step 7
Remove the cooled cottage cheese pudding from the bowl using a steaming basket.
Step 8
Optionally, you can prepare a very delicious cream for the pudding.
Step 9
For the cream, whip the cream with a mixer until thick, then add 2 tablespoons of powdered sugar. Mix well.
Step 10
Pour the cream over the pudding. Top with grated chocolate. It will be especially tasty after cooling in the refrigerator for a couple of hours or overnight.
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