Usuba
Cottage Cheese Blancmange with Gelatin
Light cottage cheese jelly with almond aroma. Delicate texture is achieved through whipped egg whites and gelatin. Suitable for a low-calorie menu.
- Total
- 120 min
- Standard serving
- 124 g
Ingredients
Total 5
Instructions
- 1
Step 1
Pour cold water over the gelatin and let it swell.
- 2
Step 2
Heat 50 g of cottage cheese in a saucepan. Squeeze out the swollen gelatin and add it to the warm cottage cheese.
- 3
Step 3
Stir until the gelatin is completely dissolved.
- 4
Step 4
Place the remaining cottage cheese in a bowl, add 2 tablespoons of sugar substitute and almond extract.
- 5
Step 5
Whisk with a whisk until smooth. Add cottage cheese with gelatin and mix.
- 6
Step 6
In a separate bowl, whisk the egg white into stiff peaks.
- 7
Step 7
Add the remaining sweetener to the egg whites and whip again.
- 8
Step 8
Carefully fold the whipped egg whites into the cottage cheese mixture, stirring from bottom to top.
- 9
Step 9
Spread the mixture into molds.
- 10
Step 10
Refrigerate for at least 2 hours until completely set.
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