Italian charlotte differs from others in that it has a juicy and delicate taste. I think I should cook it.
It is necessary
- - pear - 2 pcs;
- - white wine - 100 ml;
- - rice - 1 glass;
- - butter - 1 tablespoon;
- - milk - 1, 5 glasses;
- - fat-free cottage cheese - 100 g;
- - mascarpone cheese - 200 g;
- - eggs - 4 pcs;
- - sugar - 150 g;
- - toffee - 200 g;
- - cream 10% - 200 ml;
- - biscuit biscuits - 10 pcs.
Instructions
Step 1
Wash the pears thoroughly and cut into small pieces. Then take a saucepan, pour white wine into it and put it on fire. When the wine is hot, add 2 tablespoons of sugar to it. Mix thoroughly. Add chopped fruits to the resulting syrup and cook them for 5 minutes, that is, until the pears are soft. Just make sure that they are not overcooked. After the time has passed, transfer them to a colander.
Step 2
Heat the milk and keep it warm. Grease a frying pan with butter and put rice on it. Heat it for a few minutes, then begin to gently add warm milk while stirring continuously. Add pear wine syrup and salt to the mixture. Also add 1/2 of the total cheese and half of the boiled fruit to this mass. Mix everything thoroughly and refrigerate.
Step 3
Break the eggs and separate the yolks from the whites. Mix the first with sugar, mash until white, and then add the rest of the cheese and cottage cheese. Beat the second until foamy, then gently add to the curd mass. Mix everything thoroughly and put it in the refrigerator for a while.
Step 4
Put the toffee and cream in a separate saucepan and put on fire. The mixture must be heated until it becomes homogeneous. This will make a caramel sauce.
Step 5
Now you need to put everything together. The first layer is to lay out half of the cheese-curd mass, then pears mixed with rice. Decorate the edges with cookies. The next layer will be caramel sauce. After that, again the cheese-curd mixture and the remnants of the fruit. Put the dish to cool in the refrigerator for about 2-3 hours. The Italian charlotte is ready!
