Curd cream

Curd cream

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Ingredients for Curd Cream

  1. Curd 500 g
  2. Cream 20% 150 ml
  3. Cream 33% 250 ml
  4. Sugar 100 g
  5. Vanilla Sugar 1 sachet
  • Main Ingredients: Cottage Cheese, Cream, Sugar
  • Servings: 4 servings of 250 g each


Bowl - 2 pcs, Mixer or blender, Sieve, Tablespoon

Cooking curd cream:

Step 1: Cook the curd cream.

Curd for cream should be gentle and always fresh. Zero-fat store curd is balanced with fat cream, and the cream is very tasty and light.
First of all, it is necessary to combine cottage cheese, sugar and cream of 20% fat into a homogeneous mass. If you have a good powerful mixer - great, it will cope with this task in a few minutes. If the mixer is weak or not at all, then the cottage cheese will have to be rubbed several times through a sieve, otherwise the cream will turn out with lumps, and then whisk with sugar and cream.

Now you need to whip the cream of 33% to a lush and dense foam. And then mix it with cottage cheese using a whisk.
Mix the curd and whipped cream until you get a homogeneous cream.

Step 2: Serve the curd cream.

Curd cream can be served as an independent dessert, used to make cakes and pastries.
Enjoy your meal!

Recipe Tips:

- In order not to wash the mixer once again, you can first whip the cream, and then the cottage cheese. It can be whipped with an unwashed whisk after cream, but on the contrary - cream after cottage cheese - no.

- Curd cream can be an excellent base for a wide variety of desserts. Add pre-fluffed gelatin to it (in the amount recommended by the manufacturer) and you will get a delicious cottage cheese cream mousse, which can be served with chocolate and nuts, or lay in layers in a bowl with jelly from fresh fruits and berries.