Cottage cheese casserole with pumpkin and carrots
0
1075
Kitchen
Russian
Calorie content
145.8 kcal
Portions
8 port.
Cooking time
90 minutes
Proteins *
6.7 g
Fats *
6 gr.
Carbohydrates*
18.7 g
Delicate curd casserole with a pumpkin-carrot layer is a real treat for pumpkin lovers. Cottage cheese-poppy vanilla mousse is ideally combined with pumpkin-carrot filling with the addition of orange peel. A fragrant dessert will surprise your household not only with its amazing taste, but also with an excellent design idea, because thin white-orange layers with poppy blotches and a stunning vanilla-citrus aroma are a real masterpiece!
Ingredients
Cooking process
We wash the pumpkin, peel and remove the seeds. Cut into small pieces and put in a saucepan of boiling water for 5-7 minutes. We clean the carrots, rinse them, cut them into several pieces and send them to the pumpkin. Using a slotted spoon, remove the boiled vegetables from the pan onto a plate and let cool slightly. Then we punch in mashed potatoes with an immersion blender. Put the cooled vegetable puree in a bowl, add eggs and sugar. Stir with a mixer until smooth.
Put baking paper on the bottom of the baking dish, grease the sides of the mold with butter and sprinkle with flour. Then put a tablespoon of curd dough in the center of the mold, and a tablespoon of pumpkin on it. Thus, we spread all the dough. After all the dough has been laid out in the mold, it is necessary to lightly knock the mold on the work surface several times so that air bubbles come out of the dough, and the dough is evenly distributed over the entire mold.
