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Curd-rice pudding with gooseberry

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