Mousse rhubarb with cottage cheese

0.7k - 60 минут 3 порции

Started to explore dishes of Karelian cuisine. I want you to meet with one of them. Mousse with rhubarb curd puff, extremely tender with a light, pleasant acidity.

Ingredients for Mousse rhubarb with cottage cheese

Step by step instruction of cooking Mousse rhubarb with cottage cheese

Шаг 1

Prepare the curd based on the bacterial starter cultures Oursson.
A liter of milk room temperature pour into a sterilized glass special, we add a package of starter cultures for cheese and clean dry spoon stir until the powder is completely dissolved, 2-3 minutes.
In the thermos, a yogurt maker, pour boiling water up to the mark and put back the glass of milk, close out, leave in a warm place for 6-10 hours.
After some time, a lot of cut clean, dry knife into squares and put in a water bath.

Шаг 2

When the mass has become detached from the walls and collapse, I muttered through a thick cloth.
Cottage cheese with a liter of milk turned out to 208 grams.

Шаг 3

Prepare our products for the mousse.
Rhubarb washed clean from the top fibrous films and finely chop.

Шаг 4

400 ml of water pour into the saucepan the rhubarb with the sugar, boil five minutes boil.

Шаг 5

Procurem rhubarb through a sieve.

Шаг 6

Add the cheese, mix thoroughly.

Шаг 7

And put on fire. Bring to the boil and add semolina in a thin stream, boil until thick.

Шаг 8

Cool to 40 degrees. I put in a large bowl with cold water and constantly stir, so as not to appear a foam. A thermometer is not, therefore, cooled to a warm state.

Шаг 9

Cold to warm mass beat with a mixer in lush foam, about 10 minutes.

Шаг 10

Pour into molds and cool.

When serving, you can pour jam or sprinkle with grated chocolate. But the mousse is delicious without any additives, I only decorated for a photo shoot.

Шаг 11

Bon appetit!

Шаг 12

Very tasty!