Cottage Cheese Dessert with Rhubarb
Baking and Desserts • European
Description
Cottage Cheese Dessert with Rhubarb
Ingredients
- Rhubarb 10 oz
- Sugar 5 oz
- Cinnamon a pinch
- Egg white 1 piece
- Cottage cheese 10 oz
- Sour Cream 5 oz
- Lemon ½ piece
- Gelatin 0 oz
- Amaretto Liqueur 0 fl oz
- Ladyfinger Cookies 20 pieces
Step-by-Step Guide
Step 1
Prepare the rhubarb jelly. First, sort and thoroughly wash the rhubarb, then peel it. Cut it crosswise into small pieces and cook in 125 ml of water with 60 g of sugar and cinnamon for about 5 minutes. Soak the gelatin in a small amount of cold water. Squeeze it out and add it to the hot rhubarb syrup. Cool it down until the jelly slightly thickens.
Step 2
Prepare the cottage cheese cream. For this, mash the egg yolk with sugar, cottage cheese, sour cream, lemon juice, zest, and liqueur. Whip the egg white until stiff peaks form and fold it into the cottage cheese mixture. Soak the gelatin in a small amount of water. Squeeze it out and dissolve it in a small saucepan over low heat while stirring constantly. Incorporate it into the cottage cheese cream and refrigerate until the cream thickens.
Step 3
Place the ladyfinger cookies at the bottom of dessert glasses. Layer the jelly on top, followed by the cottage cheese cream, and then add another layer of cookies.
Step 4
Refrigerate the dessert for several hours.
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