Servings: 1
Cooking time: 50 minutes
INGREDIENTS:
cottage cheese 5% 200 g
cream 15% 30 g
sugar 40 g
vanilla sugar 1 tsp
chicken eggs 2 pcs.
pumpkin puree 150 g
ground nutmeg ¼ ч.л.
ground ginger ¼ ч.л.
ground cinnamon ½ ч.л.
corn starch 2 tbsp.
PREPARATION:
Place cottage cheese in a large bowl.
Add sugar, vanilla sugar and sour cream, punch through with a blender.
Add eggs, beat again with a blender.
Add cornstarch, whisk until smooth.
Add pumpkin puree, cinnamon, ginger and nutmeg and stir.
Lightly grease a baking dish with vegetable oil.
Cover the bottom of the mold with baking paper (if you have a silicone mold, this is not necessary).
Pour the pumpkin-curd mixture into a mold, smooth out the dough and send to an oven preheated to 180 ° C for 35 minutes. Let the casserole cool, remove from the mold and serve.
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