Very tender, moist cottage cheese casserole with persimmon pieces. After baking, the persimmon has a texture similar to canned pineapple slices, the taste is a cross between peach, nectarine and mango. It turns out a very original casserole!
It is necessary
- - 600 g fat-free cottage cheese;
- - 600 ml of water;
- - 2 persimmons;
- - 100 g of sugar, semolina;
- - 2 eggs;
- - 30 g butter;
- - 4 st. spoons of sour cream, bread crumbs;
- - a bag of vanilla sugar.
Instructions
Step 1
Rinse the persimmons, peel them and cut them into small cubes. Pour the persimmon with 600 ml of water, put on low heat, bring to a boil, add semolina, cook for 2 minutes, stirring occasionally. Remove the resulting porridge from the stove, cool at room temperature.
Step 2
Mash eggs with sugar and vanilla, add to the cooled porridge, mix thoroughly. Add pureed fat-free cottage cheese, stir again.
Step 3
Generously coat the split form with butter, sprinkle with breadcrumbs, put the mass in the form, smooth the surface with a spoon, brush with 23% fat sour cream on top.
Step 4
Cook the curd casserole for 40 minutes in an oven preheated to 180 degrees. Cool the casserole by pulling it out of the oven without removing the split ring. You can sprinkle brown sugar on top, then heat it for a nice caramel crust. After that, remove the split ring, cut the persimmon casserole into portions, arrange on plates, serve.
