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Curd-rice pudding with gooseberry

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Curd-rice pudding with gooseberry

It had been a Golden time of the ripening of tasty and useful berries, which include gooseberry. All of it delicious: jams, compote, cakes. I decided to make him a casserole. The original recipe used cherry, but I tried to replace it with the gooseberry, after all they have a similar sweet and sour taste. Casserole was very tasty, and it is particularly like kids, my toddler was eating it with great pleasure.


Cooking time- Number of servings-

Ingredients for Curd-rice pudding with gooseberry




Step-by-step instruction of cooking Curd-rice pudding with gooseberry


Step 1

1. Gooseberry wash, dry and use the scissors to cut the stems.


Step 2

2. In the milk put the rice, a pinch of salt, lemon zest, and bring to a boil. Reduce heat and cook for 25 minutes.


Step 3

3. Egg whip the egg yolks with butter and sugar.


Step 4

4. Separately beat the whites until stable peaks.


Step 5

5. From cooked rice to remove the zest and allow the rice to cool. Then the rice and cottage cheese (grated), add to the yolks and stir well.


Step 6

6. Gently push into the mass of whites.


Step 7

7. In a greased (if not silicone) in the form to pour the dough.


Step 8

8. Put the gooseberries and put in a preheated 175 degree oven for 40 minutes.


Step 9

9. After 40 minutes turn off the oven, give a little dip to cool off.


Step 10

10. You can sprinkle with powdered sugar and enjoy!


Step 11


Step 12