Very tender, moist cottage cheese casserole with pieces of persimmon. After persimmon baking, the texture resembles slices of canned pineapple, the taste is a cross between peach, nectarine and mango. It turns out a very original casserole!
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You will need
- - 600 g fat-free cottage cheese;
- - 600 ml of water;
- - 2 persimmons;
- - 100 g of sugar, semolina;
- - 2 eggs;
- - 30 g of butter;
- - 4 tbsp. spoons of sour cream, breadcrumbs;
- - a bag of vanilla sugar.
Instruction manual
1
Rinse persimmons, peel and pits, cut into small cubes. Pour persimmon with 600 ml of water, put on a slow fire, bring to a boil, add semolina, cook for 2 minutes, stirring. Remove the resulting porridge from the stove, cool at room temperature.
2
Rub the eggs with sugar and vanilla, add to the cooled porridge, mix thoroughly. Add mashed skimmed cottage cheese, mix again.
3
Generously coat the demountable mold with butter, sprinkle with breadcrumbs, put the mass in the mold, smooth the surface with a spoon, grease with sour cream of 23% fat on top.
4
Cook the cottage cheese casserole for 40 minutes in the oven, heated to 180 degrees. Cool the casserole by pulling it out of the oven, but without removing the split ring. You can sprinkle brown sugar on top, then heat it - then a pleasant caramel crust is formed. After that, remove the split ring, cut the persimmon casserole into portioned pieces, arrange on plates, serve.