Cottage cheese casserole with semolina and banana

First, we prepare the cottage cheese so that the finished casserole is without grains. To do this, punch the cottage cheese with a blender until a smooth pasty mass or wipe it through a fine sieve.

Pour milk into a saucepan, bring it to a boil on the stove and, stirring constantly, add semolina in a thin stream. Cook for five minutes at a low boil. Remove from the stove and let cool completely.

Peel one banana, cut into pieces and sprinkle with lemon juice so that it does not darken during cooking.

Using a blender, turn the banana into mashed potatoes and mix it with cooled semolina porridge and grated cottage cheese.

Break the chicken eggs and separate the yolks from the whites. Add the yolks to the banana-curd mass, mix well with a whisk until the components are completely mixed. Beat the whites with a mixer at high speed until a thick, fluffy foam is obtained. Pour in sugar and beat until the sugar crystals dissolve.

In the curd-banana dough, mix the proteins in portions in a circular motion from top to bottom. Grease the baking dish with oil. Preheat the oven to 110 degrees. We spread half of the dough in the prepared form, level the surface with a spoon or spatula. Peel the second banana, cut into thin slices and lay them on the surface of the casserole. Put the second half of the dough on bananas, gently level the surface. We put the casserole dish in the oven on a medium level and bake for an hour and a half. The finished casserole should harden around the edges but remain slightly mobile in the middle. We take the finished casserole out of the oven and let it cool completely right in the mold.

Turn the cooled casserole onto a serving plate, sprinkle with powdered sugar. When serving, you can additionally pour over the casserole with any syrup or jam.