Fluffy Morning Curd Casserole

Airy, unusually tender casserole for morning tea. A good alternative to traditional casserole with semolina.
cook time: 1h 30 min
Zoe Kendrick
Fluffy Morning Curd Casserole

Nutrition Facts (per serving)

202
Calories
9g
Fat
17g
Carbs
12g
Protein

Ingredients (8 portions)

Basic:

Wheat flour 60 g
Powdered sugar 90 g
Chicken eggs (large) 4 pc
Cottage cheese (from 9%. I have 12%) 600 g
Heavy cream (33%) 60 g
Dried apricots 100 g
Cognac (not prevent) 1 tbsp

Recipe instructions

Step 1

Step 1
Rub the cottage cheese if necessary. My cottage cheese is elastic, so you don’t have to wipe it. Separate the whites from the yolks and put them in the refrigerator for now.

Step 2

Step 2
Beat the yolks with powdered sugar.

Step 3

Step 3
Sift the flour, mix with the cottage cheese, add to the yolks.

Step 4

Step 4
Place finely chopped dried apricots. Pour in a spoonful of cognac.

Step 5

Step 5
Beat the cream with a mixer and add to the curd mass.

Step 6

Step 6
Beat the whites into a strong foam, adding a little lemon juice. Gently fold into the curd using a spatula.

Step 7

Step 7
Grease the silicone mold with oil, sprinkle with ground breadcrumbs or flour, and lay out the curd mass.

Step 8

Step 8
Bake in a preheated oven at 180-200` for 50-60 minutes. Do not open the oven during baking. Let cool before removing the casserole from the pan.

Step 9

Step 9
The taste of the casserole becomes even more mind-blowing if you top it with creamy caramel!))

Additional rubrics

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