- cottage cheese - 150 Grams
- Butter - 3 Art. spoons
- milk - 1 glass
- flour - 1 Art. a spoon
- eggs - 4 pieces
- gelatin - 1 teaspoon
- sugar - 1 glass
- Vanillin - To taste
Cottage cheese cream can be served as a separate dessert or used for cooking cakes. Preparation: Dissolve the gelatin in a glass of water. Heat the glass of milk. In the remaining milk, dilute the flour. Add the hot milk and bring to a boil. Allow the milk mixture to cool in a cool place. Rub cottage cheese with butter and sugar until smooth. Beat the yolks with sugar and add to the cottage cheese. Add vanillin, chilled milk with flour and dissolved gelatin. Beat the proteins into the foam and add to the cream. Divide the cooked cream between batch molds and put in the fridge for 2 hours.
Servings: 2