Cottage cheese casserole without flour and semolina

The recipe for airy cottage cheese casserole includes the following ingredients: cottage cheese, chicken eggs, granulated sugar, corn starch (or 30 grams of potato), sour cream, lemon zest and vanilla sugar.

We turn on the oven heat (160 degrees), since the basis for cottage cheese casserole is made quite quickly. Chicken eggs (5 pieces) and dry it. Separate proteins from yolks. In a rather voluminous dishes, we put all products of room temperature, except for proteins (so far we put them in the refrigerator) and half the amount of granulated sugar (60 grams). In a bowl we have cottage cheese, sour cream, half sugar, corn starch, vanilla sugar and crushed lemon zest.

We pierce everything with a submersible blender until a liquid uniform mass is formed. In this recipe, it is very important to achieve the complete smoothness of the mixture, so I advise you to use the submersible blender. Of course, you can break through the mass in the kitchen combine (a metal knife nozzle), but first you will have to wipe the cottage cheese through a sieve.

We take a bowl that needs to be washed in advance and thoroughly dry. It is also advised to degrease it with lemon juice, and then wipe it dry again. We pour cold proteins and begin to beat with a mixer at low speeds, gradually increasing speed to medium. When the proteins begin to foam and become air, gradually (in 4-5 doses) add the remaining 60 grams of sugar. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about sugar. If you use a planetary mixer, it turns out much easier, because your hands are free. Beat the proteins with a hand mixer as if we draw an eight or a sign of infinity. This is necessary so that the mass is beaten evenly. In general, you will take about 10-15 minutes to whip proteins. When the sugar completely dissolves, the mass will be as it should. See how the finished French meringue looks like: it is thick and dense (holds on a whisk), while the protein cream is fluffy and delicate. Mornga should not move, or even more so, at least to some extent liquid — in this case you either did not completely beat the proteins, or fat fell into them (part of the yolk perhaps).

Gently, in 4-5 techniques, we introduce proteins whipped with sugar into the curd base for casserole. We intervene them with stressing (folding) movements from the bottom up by the clockwise, rotating the bowl in the opposite direction.

If small lumps of protein remain, not scary. The main thing is not to besiege the mass, maintaining its airiness and splendor to the maximum.

We will cook cottage cheese casserole without flour and semolina in a water bath. To do this, the shape with the future dessert (simply shifting the dough into it) is placed in a deep dish (shape or baking sheet) of a larger size. Pour boiling water into a large form so that the water level reaches the middle of the height of the mold with dessert. Form (I have silicone 20×20 centimeters) with cottage cheese I do not lubricate anything.

We prepare the casserole in a preheated oven for about an hour at an average level at 160 degrees. I have a gas oven, lower heating, without convection.

The finished curd casserole without flour and semolina (a decent amount is obtained — about 940 grams) we take out from the water bath and let it cool completely. In fact, it can be eaten warm — the casserole holds the shape perfectly and does not fall apart.

We cut the dessert with portioned pieces and serve with the home. Of course, you can pour air casserole with dessert sauces, jams, condensed milk, melted chocolate, sour cream, but it seems to me that it itself is self -sufficient. Millions of air bubbles in this delicacy made it truly weightless, fluffy and tender. Try it, you will definitely like it!