Curd cream

If you decide to please your loved ones tastydessert, then try to prepare the curd cream. You can eat it just like that, but you can use it when baking cakes and pastries. Prepare it in many different ways, and the delicacy itself will be appreciated by both your children and adult family members.

Curd cream

10 grams of sugar grind with yolk, mix with 20 gramsmilk and often stirring, on low heat, bring to a boil. The mixture is allowed to cool and poured into 100 g of kneaded cottage cheese. Add 10 g of butter, vanillin, 20 g of sour cream. Mix everything and put it in the form. 15 g of sour cream mixed with 5 g of powdered sugar, beat in foam and apply to the curd mass.

Curd cream with marmalade and icing

Stir 420 grams of cottage cheese, so that it does not remaingrains, mix with 110 grams of sugar, half a glass of cream, with lemon zest and lemon juice. Beat with a mixer. When the curd mass becomes homogeneous, put the diced 120 g of marmalade. Put it in the molds.

Sift 80 grams of powdered sugar. Boil 50 g of milk, put in it 15 g butter, powdered sugar, 30 g of cocoa. The resulting glaze to pour on top of the curd cream. Remove the molds in the refrigerator. After a few hours, decorate with different fruits and berries.

Curd cream with liqueur and brandy

1 Scald the peach with hot water. Remove the cuticle from it and cut it in half. A stone to throw out, and half peaches to cut slices. In 280 grams of cottage cheese add squeezed out of 1 lemon juice and 20 g of powdered sugar. Mix in the mixer, pouring in a little 40 grams of lemon brandy and 60 g of lemon liquor. Separately whip 40 grams of cream in a lush foam and mix with the curd mass. Put the segments of peach and curd cream in the glasses. On top decorate with wafer tubules and almonds.

Curd cream with dates, banana and nuts

Pour boiling water half a glass of dates. Debate them and remove the bones. Slice the banana slices. In a blender, put 320 grams of cottage cheese, banana slices, dates and a little sugar. Beat all the ingredients in a lush mass. Put it in the crockery. Grind almonds, hazelnut and walnuts. Rub the chocolate bar. Sprinkle with nuts and chocolate.

Curd cream with lemon peel

For a few minutes, soak 5 leaves of colorlessgelatin in cold water. Wash 2 lemons in hot water, wipe them dry and remove the zest. Squeeze juice out of lemons. Zedra, 120 grams of sugar and lemon juice mixed. When the sugar has melted, put 140 g of yogurt and 750 g of cottage cheese.

Leave gelatin leaves, put in a container formelting and lowering into boiling water. When it dissolves, add it to the curd mass, which in the future should be put in the molds and remove the hour for 3 in the refrigerator until the cream solidifies. Decorate with lemon slices and mint leaves.

Curd cream with gelatin

Pour 80 g of flour 220 ml of milk, stir so,so that there are no lumps, bring to a boil. The mixture is then cooled. Through a sieve, rub 150 g of cottage cheese, mix with a glass of sugar, 65 g of butter, 4 whipped yolks. Beat to a homogeneous mass, put vanillin, pour the milk with flour and mix. Dilute a tablespoon of gelatin in water. Beat with whisk 4 egg whites. Introduce gelatin and proteins into the cream and, mixing, put it in a cold place.

Cottage cheese cream for biscuit

Through a sieve to wipe a pack of fat cottage cheese, thenmix it with 200 grams of yogurt and vanilla sugar. In 400 grams of cream, fill in 65 g of sugar and beat with a mixer until lush foam. Mix the cream with the curd mass. Then pour 60 g of condensed milk. The resultant curd cream is perfectly combined with a biscuit.

Curd cream with chocolate

In 100 g of sugar, cover 30 g of cocoa and pour 100 gmilk. Beat with a mixer, adding gradually 200 g of cream and the same amount of cottage cheese. The resulting curd mass should be placed in the crockery and put into the refrigerator. When the cream is cold, sprinkle it with grated chocolate and decorate with wafer tubules.

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