Curd-sour cream is very easy to prepare. It can be used for baking layers (for example, a chocolate cake with such a layer would be great) or filling eclairs, and for dessert.
It seems to be a dessert (cream) simple, but there are many options for its preparation, and a few secrets to make it as tasty as possible.
First, instead of sugar, we recommend using powdered sugar - with it, the cream turns out to be more delicate, and the grains of sugar are not felt. If powdered sugar is not at hand, use sugar. But the cream with sugar should be whipped longer, and then leave it for about 15 minutes so that all the grains of sugar have dissolved, and beat again.
Secondly - use fat cottage cheese and fat sour cream, then the cream will not spread.
Thirdly - the taste and color of the cream can be diversified with food additives and dyes. Tint the cream can be and berry puree-strawberry blueberry and others. Then the taste of the cream will be different.
We figured out the subtleties, but let's look at it in detail so that even beginners can understand how to make such a cream.
Ingredients:
Cottage cheese - 400 grams;
Sour cream fat - 2-3 tablespoons;
Sugar powder - 70 grams.
Recipe:
Cooking cream without any additives. Shop or home-made granular curd must be ground through a sieve. You can punch the curd submersible blender or use the bowl. But as practice shows, it is simpler to grind cottage cheese (less dirty dishes) and not very long. Almost a pound of cottage cheese fray for 7 -10 minutes. The main big sieve and comfortable bowl.
Add powdered sugar to the curd cheese. As written above, you can sugar. Only the amount of sugar will have to be adjusted independently, to your taste. Well whip curd whisk, fork or blender.
Now add sour cream and punch the cream for a couple more minutes. The cream should get smooth in structure, not thick, but it should not flow. Therefore, if you see that the cream is very thick, add more sour cream.
Look at the photo - after the cream was dropped off through a pastry syringe, it did not flow, but held its shape. You can use it for its intended purpose.
Cooking time - 20 minutes
Servings - 6
Per 100 g
Kcal - 209.29
Proteins - 13.08
Fats - 10.77
Carbohydrates - 15.22
