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 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.
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.
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