Cottage cheese dessert with oat flakes and berry kissel
Ingredients
- 200 g cherries
- 200 g strawberries
- 100 g blueberries
- 50 g raspberries
- 130 g sugar
- 6 g vanilla sugar
- 25 g potato starch
- 20 g butter
- 100 g oat flakes
- 200 g cottage cheese
- 140 g cream
- 10 g powdered sugar
- Grated lemon peel
- Peppermint leaf for decor
Preparation video
Pour cherries, strawberries, and blueberries into a pot, add a little bit of water, and simmer over low heat until the berries break down. Add a bit more water, 80 g of sugar, vanilla sugar, and stir. Add raspberries, cook a little longer, and then, in a slow stream and while stirring constantly, add potato starch dissolved in water. While stirring, cook until the kissel starts to thicken. Then remove from the heat and let it cool. Melt butter in a pan. Add the oats and 50 g of sugar, and lightly brown them, stirring constantly. Once that is done, prepare the cottage cheese mixture. Place the cottage cheese in a bowl and mash it finely with a spoon. Then add powdered sugar and mix everything thoroughly. Whip the heavy cream until it reaches the consistency of whipped cream. Mix the cottage cheese with the whipped cream and grated lemon peel, and gently combine. Spoon the prepared cottage cheese mixture into a serving dish, pour the cooled kissel over it, sprinkle with the browned oats, and garnish with a mint leaf. Enjoy!
Preparation
Pour cherries, strawberries, and blueberries into a pot, add a little bit of water, and simmer over low heat until the berries break down. Add a bit more water, 80 g of sugar, vanilla sugar, and stir. Add raspberries, cook a little longer, and then, in a slow stream and while stirring constantly, add potato starch dissolved in water. While stirring, cook until the kissel starts to thicken. Then remove from the heat and let it cool. Melt butter in a pan. Add the oats and 50 g of sugar, and lightly brown them, stirring constantly. Once that is done, prepare the cottage cheese mixture. Place the cottage cheese in a bowl and mash it finely with a spoon. Then add powdered sugar and mix everything thoroughly. Whip the heavy cream until it reaches the consistency of whipped cream. Mix the cottage cheese with the whipped cream and grated lemon peel, and gently combine. Spoon the prepared cottage cheese mixture into a serving dish, pour the cooled kissel over it, sprinkle with the browned oats, and garnish with a mint leaf. Enjoy!
Cottage cheese dessert with oat flakes and berry kissel
Ingredients
- 200 g cherries
- 200 g strawberries
- 100 g blueberries
- 50 g raspberries
- 130 g sugar
- 6 g vanilla sugar
- 25 g potato starch
- 20 g butter
- 100 g oat flakes
- 200 g cottage cheese
- 140 g cream
- 10 g powdered sugar
- Grated lemon peel
- Peppermint leaf for decor
Preparation
Pour cherries, strawberries, and blueberries into a pot, add a little bit of water, and simmer over low heat until the berries break down. Add a bit more water, 80 g of sugar, vanilla sugar, and stir. Add raspberries, cook a little longer, and then, in a slow stream and while stirring constantly, add potato starch dissolved in water. While stirring, cook until the kissel starts to thicken. Then remove from the heat and let it cool. Melt butter in a pan. Add the oats and 50 g of sugar, and lightly brown them, stirring constantly. Once that is done, prepare the cottage cheese mixture. Place the cottage cheese in a bowl and mash it finely with a spoon. Then add powdered sugar and mix everything thoroughly. Whip the heavy cream until it reaches the consistency of whipped cream. Mix the cottage cheese with the whipped cream and grated lemon peel, and gently combine. Spoon the prepared cottage cheese mixture into a serving dish, pour the cooled kissel over it, sprinkle with the browned oats, and garnish with a mint leaf. Enjoy!
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