Cottage Cheese Pudding with Ice Cream
Delight in a smooth cottage cheese pudding topped with a scoop of ice cream, offering a cool, creamy dessert that's both refreshing and satisfying.
- Time
- 15 min active · 45 min total
- Yield
- 4 servings
- Steps
- 6
Ingredients
- Cottage cheese 500 g
- Sugar 4 tbsp
- Vanilla sugar 2 tsp
- Butter 40 g
- Eggs 2 pcs
- Bread flour 4 tbsp
- Apples 2 pcs
- Salt 1 pinch
- Cinnamon 0.5 tsp
- Refined sunflower oil 1 tsp
For serving
- Vanilla ice cream to taste
Directions
Step 1
Take the butter out of the refrigerator to bring it to room temperature. Wash the apple. Prepare a baking dish or multicooker bowl, an immersion blender, and a mixer.
Step 1
Blend the cottage cheese with an immersion blender. Add the softened butter and continue blending for another 1–2 minutes. The mixture should become smooth and airy.
TipIf you don't have a blender, press the cottage cheese through a fine sieve, then mix it with the butter using a whisk.
Step 2
Separate the eggs into whites and yolks. Add the yolks, both types of sugar, salt, and flour to the cottage cheese. Mix until smooth. Peel the apples and cut them into small cubes. Add the fruit to the cottage cheese mixture and mix again.
Step 3
In a separate bowl, beat the egg whites with a mixer until fluffy. Gently fold the egg whites into the cottage cheese mixture using a spatula.
Step 4
Grease the multicooker bowl with sunflower oil. Transfer the cottage cheese mixture to the bowl. Cook the pudding for 40–50 minutes in the "Baking" mode. Let the pudding cool completely in the bowl. Cover the bowl with a plate of suitable diameter and carefully invert it to remove the pudding.
TipThe pudding can also be baked in the oven. Bake the mixture for 30 minutes at 180 °C.
Step 1
Sprinkle the pudding with cinnamon, cut into portions, and serve with a scoop of vanilla ice cream.
