Delicious, useful and incredibly beautiful casserole of cottage cheese with pumpkin will be a godsend for gourmets who are not accustomed to discount the aesthetic component. Preparing it is easy, but there is - a pleasure.
- orange peel 1;
- 2 tbsp. corn starch;
- 0.5 kg of cottage cheese (9% fat);
- 25 g of poppy;
- 100 g sour cream;
- 600 g pumpkin;
- 5 eggs;
- 190 grams of sugar.
Poppy boil for 15 minutes, then drain and blot with a napkin to get rid of excess moisture. Beat cottage cheese and 100g of sugar with a blender. When the mass becomes homogeneous, add 2 eggs, 1 tbsp. starch and poppy and mix again.
Bake the pumpkin, mash it in a convenient way and squeeze to get rid of excess juice. You can use gauze or colander for this. Put off 100 g of pumpkin puree for future filling. In the rest of the puree add 70 g of sugar, chopped orange peel, 2 eggs, 1 tbsp. starch and mix.
Prepare a baking dish: we lay the bottom with parchment paper and lubricate the bottom and walls with oil. In the center of the form alternately add 1 tbsp. l curd and pumpkin mass. Prepared pumpkin and cottage cheese should have approximately the same consistency. It is easy to adjust with sour cream.
For a uniform distribution of cottage cheese-pumpkin mass as it is filled, periodically tap the form on the table.
For a beautiful picture, take a toothpick, grope the bottom and draw a few lines from the edge to the center. We send cottage cheese and pumpkin casserole for 40-50 minutes in the oven, preheated to 170 C.
Cooking fill. To do this, mix the sour cream with the remaining puree, 20 g of sugar and 1 egg.
We take out the finished casserole, evenly distribute the fill on top and send to the oven for another 7-10 minutes.
Our casserole is ready. Shift it from the form and detach the sides can only be after complete cooling.