Custard with cottage cheese is popular with those who watch their figure, but cannot imagine their life without sweets. The cream turns out a dense consistency, which allows it to be used to decorate cakes or pastries.
Choux curd cream - the basic principles of cooking
Use for cooking custard can be homemade or store cheese low calorie. It all depends on what kind of product you want to get in the end: nutritious or low-calorie.
Cottage cheese is quite an expensive product, besides, it is not always possible to buy it. But there is a solution: it can be made independently from sour milk. It is poured into a saucepan and put on the fire. Warm up, until the surface appears flakes of cottage cheese. Colander covered with gauze and poured into the contents of the pan. The edges of the gauze are knotted and hung. An hour later, you have ready delicious, nutritious cottage cheese.
In addition to the curd cream will need milk, sugar, wheat flour and butter. Milk and flour brew the basis of the cream until thick. Then it is cooled. The oil is ground with sugar and whipped into a lush foam. Cottage cheese interrupted until homogeneous blender or fray through a sieve.
In the cooled billet injected in small portions with sugar and cottage cheese butter. Beat to obtain a gentle smooth cream.
For aroma, vanilla or lemon juice can be added to the cream.
Recipe 1. Scalded curd cream
Ingredients
? liter of milk;
stack Sahara;
150 g wheat sifted flour;
a pack of quality plums. oils;
cottage cheese - pack.
Method of preparation
1. In a skillet sift flour through a fine sieve. Gradually pour in the milk, stirring vigorously so that there are no lumps. If you still have them, strain the mixture through a sieve. Now send the saucepan to a low flame and cook until the mixture is thick. At the same time constantly mix, otherwise the milk will burn, and the taste of the dish will be spoiled. Remove from the stove preparation for the cream and immediately place the saucepan in a basin of ice water. 2. Slice the soft butter into the mixer bowl, add sugar here. Beat until white fluffy.
3. Pour cottage cheese into a bowl and smash it with a blender until smooth. If the cheese is dry, add a couple of spoons of warm milk to it and mix.
4. Into the mixer bowl with the oil mixture, inject in the cooled billet. Beat constantly. Then gradually add the cottage cheese, without stopping the process of whipping. The cream can be used for cakes or desserts.
Recipe 2. Scalded curd cream in a water bath
Ingredients
60 grams of wheat flour;
? kg of cottage cheese;
100 g plums oils;
egg;
two thirds of cane sugar.
Method of preparation
1. Remove the oil from the refrigerator, cut it into chunks and leave to soften.
2. Pound the egg with sugar. Add flour and continue to grind until smooth. Now combine this mixture with soft oil and whisk until you get a fluffy mass.
3. Pass the curd twice through a sieve. Place it in a blender container and kill to the state of curd mass. Add it to the egg-oil mixture, mix. Boil water in a saucepan. Transfer the butter-curd mixture into the dishes, less pans. Place it on a pan of boiling water and cook, constantly stirring with a spatula, for about 15 minutes. At first, the mass will be watery, but gradually it will thicken. Remove the cream from the pan and cool completely.
Recipe 3. Dessert from custard curd cream and strawberries
Ingredients
180 ml of pasteurized milk;
200 g of cottage cheese;
yolk;
four pieces of sugar cookies;
85 g flour;
200 g strawberries.
Method of preparation
1. Combine yolk with flour and sugar. Whisk everything with a whisk into a uniform mixture. Gradually pour in cold milk, without ceasing to beat. Put the mixture on low heat and cook with regular stirring until thick. Set aside and cool completely. 2. Curd the cheese twice through a fine sieve. Add it to the cold cream and beat for five minutes with a mixer.
3. Clean the strawberries from the tails, wash well and cut into cubes.
4. Lay the products in high glasses in layers in the following order: strawberry slices, custard, biscuit crumbs, curd-cream and strawberries again. Cool the dessert for two hours.
Recipe 4. Cake with custard curd cream
Ingredients
five fresh eggs;
chocolate - 10 g;
granulated sugar - 220 g;
butter - 70 g;
baking powder - 5 g;
lean oil - 35 ml;
cottage cheese - 150 g;
wheat flour of the highest grade - 210 g;
milk - 200 ml;
semolina - 60 g;
125 g apricot jam.
Method of preparation
1. Four egg yolks are separated from proteins. Whisk them. Add a glass of sugar and pour in vegetable oil. Continue to beat a few more minutes. Add the twice sifted flour with baking powder to the mixture. Gently mix with a spoon. Put the whipped egg whites separately and, carefully so that the bubbles do not burst, knead not too thick homogeneous dough.
2. Cover the inside of the form with a thin layer of oil. Turn the oven on at 190C. Put the dough in the prepared form, and bake for about forty minutes. Do not open the door! Take out the finished sponge cake and cool it on the wire rack.
3. While the cake is cooling, prepare the custard billet. Hammer an egg into a bowl and add a spoonful of flour and semolina to it. Here, send the remaining sugar and whisk everything with a mixer. Pour in a thin stream of milk and stir the mixture until smooth. Pour it into a saucepan and cook over low heat until thick. At the same time constantly stir so as not to burn. Put the custard mass on a plate and cool.
4. Put cottage cheese in a bowl and rub with a spoon. Then beat with a mixer. Add scoop and soft butter to it. Bring the cream to uniformity with a mixer. 5. Cut the biscuit cake lengthwise into two parts. Smear the bottom cream, evenly distributing it over the entire surface of the cake. Spread a thin layer of apricot jam on the curd custard evenly.
6. Place the second part of the cake on top and press down lightly. Decorate the cake on top to your taste and soak for at least three hours.
Recipe 5. Cake without baking with curd cream
Ingredients
30 g of cocoa powder;
50 grams of sugar;
a cup of strong coffee with sugar;
100 g of powdered sugar;
Half a kilo of custard curd cream;
300 g galetny cookies.
Method of preparation
1. Prepare the custard billet using one of the above recipes. Brew strong coffee, put in a couple of spoons of sugar and cool.
2. Put cottage cheese in a blender container, add icing sugar and whisk in a homogeneous paste. Combine it with the custard mass and whip.
3. Dip biscuits in sweet coffee and lay out in one row in a baking dish. Cover a layer of biscuit cream. Repeat layers until cream and cookies are finished.
4. Sprinkle cocoa powder on top of the cake and put it in the fridge for 12 hours to soak.
Recipe 6. Choux curd cream with peaches
Ingredients
30 grams of pine nuts;
400 ml of cream with fat content of 10%;
peach;
two fresh eggs;
20 g plums. oils;
200 g of cottage cheese;
vanillin;
50 g of powdered sugar;
40 g of corn flour.
Method of preparation
1. Blend the icing sugar with a whisk with eggs and vanilla. Without stopping the beating process, add the sifted cornmeal in portions.
2. Pour the cream into the saucepan and heat it, but do not bring it to a boil.
3. Enter into the cream the egg-flour mixture with vigorous stirring. Cook, without stopping stirring, over low heat until thick.
4. Cottage cheese twice fray through a fine sieve and enter it into a warm brewed mixture. Whisk whisk until smooth. 5. The oven is turned on at 200C. Peach my, remove the bone and remove the peel. The flesh of the fruit is cut into small pieces.
6. Lubricate the portion of the molds with butter. Put in each bit of peach pieces. Top lay out a couple of spoons of cheese and custard. Again a layer of peaches and cream.
7. We put on the deco and send in the oven for a quarter of an hour. Take out the dessert, sprinkle with pine nuts and bake for another five minutes. Serve dessert warm or chilled.
Choux curd cream - tips and tricks
Before you add cottage cheese to cream, grind it through a fine sieve, or smash it in a blender.
Custard is better to cook in a water bath, so it is guaranteed not to burn.
If lumps appear in the cream, cool it and grind it through a sieve.
To make the cream fragrant, add vanilla or lemon zest to it.
If the cream is used for decoration, it can be painted with food dyes or vegetable juice.
