Prepare curd cream, and your life will sparkle with new colors, because it is well known that sweets raise your mood, and curd is also very useful for the body. Make an independent dessert out of it or a delicious filling for cake, eclairs, wafer rolls.
Curd cream with berry layer
Ingredients (for 2 servings):
- 200 g of soft low-fat cottage cheese;
- 100 g of berries (wild strawberries, strawberries, raspberries, black currants, sea buckthorn, etc.);
- 1 ripe banana;
- 50 g of honey;
- 1 tbsp. icing sugar;
- 20 g milk chocolate.
Peel the banana and mash with a fork. Thoroughly grind the cottage cheese with honey and fruit puree until the flavors are evenly distributed. Crush the berries with a crush, rub through a fine mesh sieve and mix with powdered sugar. Put half of the curd paste in large round glasses or glass tins, pour over the liquid berry mass and gently cover with the remaining curd. Garnish with grated chocolate.
Glazed curd cream with marmalade
Ingredients (for 4 servings):
- 420 g of granular cottage cheese;
- 110 g of white sugar;
- 100 ml of 10% cream;
- 120 g marmalade;
- 1 tsp grated lemon zest;
- 40 ml of lemon juice;
- 3 tbsp. icing sugar;
- 50 ml of milk;
- 15 g butter;
- 30 g of cocoa powder.
Stir in cottage cheese with sugar, cream, and lemon zest and juice and beat thoroughly with a mixer or hand blender. Cut the marmalade into small cubes and add to the mix. Lay it out in outlets or bowls.
Boil the milk in a saucepan, melt the butter in it, dissolve the icing sugar and cocoa powder. Stir everything well, cool a little and glaze the dessert. Put it in the refrigerator right away. Sprinkle portions with crushed nuts or fruit chunks before serving.
Simple curd cake cream
Ingredients:
- 250 g of 9% cottage cheese;
- 50 g of high-quality butter 82.5% fat;
- 1 tsp vanilla extract;
- 200 g of icing sugar.
Soak the butter for half an hour at room temperature. Transfer it along with the curd and vanilla extract to a blender bowl and beat in on medium speed. Pour in small portions of the powdered sugar, previously sifted through a fine sieve. Beat everything for a long time at a medium speed of the device, achieving a smooth, homogeneous mass.
Curd cream for cakes and rolls
Ingredients:
- 200 g fat-free cottage cheese;
- 200 ml of 33% cream;
- 100 g of white sugar;
- 1 tsp vanilla sugar.
Pound the curd in a blender or mixer. Whisk the two types of sugar separately into a fluffy foam. Combine both masses and mix by hand with a spoon or whisk.
