Desserts
Lactose-free cottage cheese dumplings with homemade strawberry jam
Ingredients
50 dkg
Mizo lactose-free, semi-fat cottage cheese
12 dkg
semolina
4
egg
4 tablespoons
powdered sugar
1
lemon zest
1 pinch
salt
10-12 dkg
breadcrumbs
2 dkg
Mizo lactose-free butter
33 dkg
Mizo lactose-free sour cream (20%)
3 tablespoons
powdered sugar
to taste
ground cinnamon
to taste
homemade strawberry jam
Instructions:
Separate the egg whites and egg yolks. Mix the smashed cottage cheese thoroughly with the egg yolks, semolina and salt. Cover and refrigerate for 1-2 hours. Beat the egg whites into a hard foam and then mix it with firm movements to the cottage cheese mix. Using wet hands, shape big dumplings from the mass and put them in boiling water. (Make sure that the dumplings have enough room and do not stick together in the pan.) Once the dumplings come to the surface of the water, leave them there for 4-5 minutes, then remove them with a skimmer.
In the meantime, melt the butter in a large pan, sprinkle with the breadcrumbs, and fry until golden brown on low heat. Cover the cottage cheese dumplings in the fried breadcrumbs.
Mix the sour cream with the powdered sugar and cinnamon and serve with homemade strawberry jam.
Tip: the dumplings are also delicious if coated in chocolate chips. In you do not have strawberry jam, you may serve it with strawberries in sugar syrup.