Gluten-free cottage cheese pudding with apricot sauce
I guess we all know rice pudding, but how about changing the recipe to cottage cheese pudding with apricot sauce?
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- 250 g of cottage cheese
- 100 g Universal mix Liana
- 100 g powdered sugar
- 100 ml of milk
- 30 g of butter
- 3 eggs
- 1 bag Vanillin sugar Liana
- pinch of salt
- butter for greasing the bowl
Apricot sauce
- 400 ml apricot compote
- 150 ml of milk
- 2.5 PL Golden cream Liana
- 1 bag Vanillin sugar Liana
- We separate the whites from the yolks and whites and beat stiff snow with a pinch of salt. In the second bowl, beat the softened butter, egg yolks, powdered sugar and vanillin until foamy. Add cottage cheese, milk and beat. Later, we add the Universal mix and finally we gently mix in solid snow. Grease the bowl with butter and spread the prepared dough. Bake at 180°C for 45 minutes.
- Mix apricot compote and juice with vanillin sugar and boil. Then mix with an immersion blender. Mix the Golden Cream in the milk and add to the blended compote. Let's cook the apricot sauce.
- Cut the baked cottage cheese pudding and pour apricot sauce over it.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 250 g of cottage cheese
- 100 g Universal mix Liana
- 100 g powdered sugar
- 100 ml of milk
- 30 g of butter
- 3 eggs
- 1 bag Vanillin sugar Liana
- pinch of salt
- butter for greasing the bowl
Apricot sauce
- 400 ml apricot compote
- 150 ml of milk
- 2.5 PL Golden cream Liana
- 1 bag Vanillin sugar Liana
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