How to make curd cream

Curd cream with berry layer

Ingredients (for 2 servings):
– 200 g soft low-fat curd;
– 100 g berries (strawberries, strawberries, raspberries, blackcurrants, sea buckthorn, etc.) ;
– 1 ripe banana;
– 50 g honey;
– 1 tbsp icing sugar;
– 20 g milk chocolate.

Clean the banana from the skin and mash with a fork. Thoroughly rinse the cottage cheese with honey and fruit puree until the flavors are distributed evenly. Crush the berries with a crush, wipe through a small-cell sieve and mix with icing sugar. Put half the curd paste into large round glasses or glass molds, pour with a liquid berry mass and gently cover with the remaining curd. Garnish the dessert with grated chocolate.

Glazed curd cream with marmalade

Ingredients (for 4 servings):
– 420 g grained curd;
– 110 g white sugar;
– 100 ml 10% cream;
– 120 g marmalade;
– 1 tsp grated lemon zest;
– 40 ml lemon juice;
– 3 tbsp icing sugar;
– 50 ml milk;
– 15 g butter;
– 30 g cocoa powder.

Mix the cottage cheese with sugar, cream, and lemon zest and juice and whisk thoroughly with a mixer or submersible blender. Slice the marmalade into small cubes and add to the total mass. Spread it over sockets or cremanks.

Boil the milk in the sotainik, melt the butter in it, dissolve the icing sugar and cocoa powder. Stir everything well, cool a little and glaze the dessert. Put it in the fridge right away. Before serving, sprinkle portions with pounded nuts or pieces of fruit.

Simple curd cake cream

Ingredients:
– 250 g 9% curd;
– 50 g quality butter 82.5% fatness;
– 1 tsp vanilla extract;
– 200 g icing sugar.

Survive the butter for half an hour at room temperature. Put it along with the cottage cheese and vanilla extract into the bowl of the blender and whip at medium speed. Insert there in small parts icing sugar, pre-sifted through a fine sieve. Beat everything for quite a while at the average speed of the device, achieving smooth homogeneous mass.

Curd cream for cakes and tubes Ingredients

:
– 200 g low-fat curd;
– 200 ml 33% cream;
– 100 g white sugar;
– 1 tsp vanilla sugar.

Spread the curd in a blender or mixer. Separately, whisk the cream with two types of sugar into a lush airy foam. Combine both masses and mix manually with a spoon or whisk.

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