Curd cream with gelatin

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make curd cream with gelatin? First, prepare all the necessary ingredients. Choose soft cottage cheese, and the richer the sour cream, the better (I use 20%). You can replace vanilla sugar with vanillin. If you have grained cottage cheese, then rub it through a sieve or punch it with a submersible blender.

2. STEP 2

   

   Pour cold boiled water over the gelatin and leave for about 10 minutes.

3. STEP 3

   

   Place the cottage cheese in a large bowl, add sour cream and stir.

4. STEP 4

   

   Pour sugar and vanilla sugar into a bowl and mix again. Vanilla sugar can be replaced with vanillin. You will need to take it at the tip of the knife, since in larger quantities it can add bitterness to the finished dish.

5. STEP 5

   

   Beat the resulting mass with an immersion blender until smooth.

6. STEP 6

   

   Melt the prepared gelatin in a water bath, to do this, put a pan of water on the fire, bring to a boil, place a saucepan with gelatin on top so that it does not touch the bottom of the pan. Stir the gelatin until it is completely dissolved but not boiling.

7. STEP 7

   

   Cool the gelatin a little and add to the curd mass in small portions, breaking through the cream with a blender, add all the gelatin in this way.

8. STEP 8

   

   Leave the cream for a while in a cool place, but not in the refrigerator.

9. STEP 9

   

   Ready-made curd and sour cream with gelatin can be used both as a dessert and as a layer for sponge cakes and for decorating cakes or other confectionery products. Cook with pleasure!

Comments on the recipe

Natalia M

08.10.2023

4.5

I liked the recipe for curd cream with gelatin because of its simplicity and accessibility. Besides, judging by the composition, it will obviously be delicious! I had 9% cottage cheese, quite moist. Next time I’ll take soft ones in briquettes or jars. My cottage cheese had to be beaten well to break up the lumps. While I was whipping the curd and sour cream mixture, the gelatin was melted in the microwave (20 seconds). I cooled it a little and added it to the future cream. Beat again until the products are completely combined. At first the mass was liquid, I even managed to get upset). But literally after a couple of minutes it began to rapidly thicken. The result is a very stable cream! It is tasty, smells pleasant of vanilla, there is a slight sourness inherent in sour cream and cottage cheese. This cream is convenient for decorating the top of the cake. Thanks for the recipe!