Rhubarb is a unique plant, it looks inconspicuous, so gardeners undeservedly bypass it. But at the same time, rhubarb is very useful. At the end of May and early June, everyone should enjoy this nutritious plant, making a delicious cottage cheese dessert from it.
It is necessary
- For ten servings:
- - 250 g rhubarb;
- - 250 g of cottage cheese;
- - 160 g of sugar;
- - 150 g sour cream;
- - 20 pcs. biscuit cookies;
- - 20 ml of Amaretto liqueur;
- - 12 g of gelatin;
- - 1 egg;
- - half a lemon;
- - a pinch of cinnamon.
Instructions
Step 1
First, make the rhubarb jelly. Go through and rinse the rhubarb, peel. Cut across the fibers into small pieces, boil in 130 ml of water with 60 g of sugar and a pinch of cinnamon - five minutes will be enough. Soak gelatin (6 g) in cold water, squeeze, add to hot rhubarb syrup. Refrigerate, the jelly will thicken.
Step 2
Separate the yolk from the protein, for dessert you need both.
Step 3
For curd cream, grind the yolk with sugar, cottage cheese, lemon juice, sour cream, liqueur and zest of half a lemon. Beat the protein into a cool foam, add to the curd mass. Soak gelatin in water, squeeze, dissolve with constant stirring in a small saucepan over low heat. Put in curd cream, refrigerate to thicken.
Step 4
Put the biscuit cookies on the bottom of the glasses, put rhubarb jelly on top, curd cream on top, cover everything with cookies. Put the rhubarb cottage cheese dessert in the refrigerator for a couple of hours.
