Delicate, tasty and healthy cottage cheese-milk jelly with persimmon will replace all other sweet dishes. How to cook it at home, will tell you in all the details a step-by-step recipe with a photo. Video recipe.
Cottage cheese desserts are a real salvation for all mothers whose children refuse to eat pure cottage cheese. After all, cottage cheese is a valuable food product for a child. It is rich in calcium, live protein and amino acids. Therefore, he should regularly be present in the children's menu. It's a different matter for delicious cottage cheese desserts. They will be used with pleasure by all the little fastidious and the most vicious not a lover of cottage cheese. In addition, to disguise the curd, the dessert can be prepared with any additions. Today we make healthy homemade cottage cheese and milk jelly with persimmon, which is very easy and simple to prepare.
Persimmon, a sweet exotic berry, is usually consumed fresh separately. Since few people know what dishes can be made from it. But with persimmon, light and tasty desserts are obtained, at the same time extremely healthy. Despite the fact that orange fruits are sweet, their calorie content is low. Persimmon for the recipe can be used in any degree of ripeness. If it is overripe and starts to fall apart, then the consistency of the jelly will be uniform and smooth. If the fruit, on the contrary, is tight and not fully ripe, then it can be added in jelly in chopped pieces. Both options are good, albeit completely different.
- Caloric content per 100 g - 158 kcal.
- Servings - 500 g
- Cooking time - 20 minutes for cooking, plus about 2 hours for the jelly to harden
Ingredients:
- Cottage cheese - 200 g
- Persimmon - 1 pc.
- Milk - 200 ml
- Gelatin - 1 tablespoon
- Sugar - 50 g or to taste
Step-by-step preparation of curd-milk jelly with persimmon, recipe with photo:
1. Place the cutter attachment in the food processor. Wash the persimmons, dry them, cut them into pieces and lower them into the bowl of the food processor.
2. Grind the persimmon until smooth and transfer to a bowl.
3. Wash the bowl of the combine with knives and dip the cottage cheese and sugar into it.
4. Beat the cottage cheese until all grains are broken and the mass becomes smooth. Use ingredients at room temperature to mix well and completely dissolve the sugar. Therefore, remove the necessary ingredients from the refrigerator in advance.
5. Pour milk into the curd and scroll again until a homogeneous mixture.
6. Add chopped persimmon puree to the curd-milk mass.
7. Whisk the food again to distribute it evenly.
8. Meanwhile, prepare the gelatin. The recipe excludes the possibility of simply pouring the powder into the mass, otherwise it will not solidify. The correct technique for working with gelatin is to soak the powder in cold water, stir and leave. When the lumps increase in size by about 3-4 times, heat the gelatin in a water bath until the crystals completely dissolve and swell. You can not let it boil and leave it undissolved, because in each case it will not thicken the mass. Before you start brewing gelatin, read the instructions on the manufacturer's packaging. On it you will find out the required volume of liquid. You may need less or more gelatin. However, keep in mind that the recommended amount of gelatin is suggested for medium-consistency jelly. If you want it to be very dense, then increase the amount of gelatin. Conversely, on the contrary, for a softer and more delicate dessert, reduce the proportion of gelatin.
nine. Pour the swollen gelatin into the bowl of the food processor and beat the food until smooth.
10. Select a glass transparent container (glasses, glasses, shot glasses) and pour curd milk jelly with persimmon on them. Send the dessert to the refrigerator to freeze for 2 hours. You can actually sprinkle with chocolate chips or coconut before serving.
See also a video recipe on how to make curd jelly with persimmon.
