In the process of cooking the jam, a froth is formed. It must be removed with a wooden spoon on a saucer. If the jam and, accordingly, the foam is not enough, then you can simply eat it. But if there is a lot of it, what can you do with this sweetness?
Combination of foam with dairy products
Before deciding whether it can be eaten at all, you need to look at what this jam is made of. For example, there are worms in raspberries. If it was not possible to carefully sort out the berry, then these not very pleasant creatures float to the surface when the jam boils. It is unlikely that anyone will want to taste such a foam with meat components.
Now, if the jam is made from fragrant strawberries, wild strawberries, then there will be no such "surprises" in it and the foam is quite suitable for food. It can be spread over white bread. This country version of the cake is especially good with milk.
You can put a nice froth on semolina or rice milk porridge. This will make them even tastier. Add the froth to kefir, yogurt or milk and whisk it with one of these milk drinks. The cocktail will turn out to be sweet, aromatic.
The foam from the jam will go well with another fermented milk product - this is cottage cheese. You can also whip it with it, add milk, and feast on an analogue of natural yogurt. You can also bake cheesecake with froth.
Curd cheesecake with jam froth
For it, you can use strawberry, strawberry, cherry foam. In addition to her, here's what else is needed for this biscuit-curd cake:
- 5 eggs;
- 180 g of wheat flour;
- 200 g of sugar;
- 600 g of cottage cheese;
- 2 tablespoons of fat sour cream;
- 1 small packet of vanilla sugar.
Separate the whites from the yolks. Beat the last with 150 grams of sugar. Add flour and mix everything using a blender.
Chilled whites will beat perfectly with a pinch of salt. Now they can be put into the dough and mixed very gently with a spoon. Set aside the biscuit dough for now, make cottage cheese.
Add sour cream, the remaining 50 grams of sugar, vanilla sugar to the cottage cheese (not vanilla, if there is only it, then a pinch is enough, otherwise the cake will taste bitter) and stir well.
Grease the mold with butter and pour half of the biscuit dough into it. The other half must be carefully mixed with the curd dough, and then poured onto the biscuit, starting in the middle.
Place the dish in a warm oven for 25-30 minutes. 5 minutes before the end of cooking, take out the cheesecake and lay on it with an even layer of froth from the jam. Put the pie in the oven again for five minutes. Then take it out and cool. Dessert is ready.
You do not have to put the froths on top, but make a sweet sauce out of them - thick jelly with starch and serve it separately with the cheesecake.
Foam from the jam can be used to sandwich the rolls. If it is thick, it will be a great filling for open or closed pies.
Dry the foam in the air or in the oven and you will get homemade marmalade, which you can then put in the "Tubochki" shortbread cookies or feast on them with milk or tea.
