Last Week's Favourite

So far, little has been said about desserts, even though they have their place in a healthy diet, and in moderation, 1-2 times a week, we can safely give in to temptation.  But in addition to moderation, it is good to follow a few rules when choosing what to snack on. 

Whenever we can, make sure that our desserts contain 1/3 fruit or valuable dairy products (cottage cheese, yoghurt, cheese), but it's also good to include oil seeds (poppy seeds, sesame seeds, flax seeds, etc.) or nuts. Of course, it is also good to choose desserts with a reduced sugar content and to replace 60-70% of traditional wheat flour with whole meal flour or even other alternative flours (linseed flour, chickpea flour, etc.), even in homemade desserts. 

So, this week, we chose a dessert from last week's dishes. Of course, our visiting chef Alexandra Pereszlényi shared her recipe with us.

Cottage cheese mousse with cinnamon cherry ragout, crumbly pastry, chocolate crunch

Serving: 4 

Cottage cheese foam: 

175 g cow's cottage cheese

1,5 dl whipping cream

60 g icing sugar

1 teaspoon vanilla flavoring

Cinnamon cherry ragout:

150 g sour cherries

1 pinch of ground cinnamon 

2 star anise

1/2 lemon juice

2 tablespoons of granulated sugar

1 teaspoon corn flour

Dough for crumbles: (this is a larger quantity)

300 g wheat flour

200 g 82% butter

100 g icing sugar

1 egg yolk

Chocolate crunchiness shall remain my secret😇😇

Preparation:

Cottage cheese mousse: beat 1 dl cream until stiff peaks form. Whip the cottage cheese, icing sugar, vanilla extract and the rest of the cream in a blender until creamy. Once this is done, soften the mixture with the whipped cream.

Cinnamon cherry ragout: boil the cherries in 2-3 dl of water. Add the cinnamon, star anise, lemon juice and granulated sugar. After boiling, add the starch in cold water to the sour cherries and bring to the boil. The point here is to thicken it a little. And cool completely.

Puff pastry: knead all the ingredients, roll out on a baking tray lined with baking paper and bake at 170°C for 8-10 minutes until golden brown. Once baked, mince the dough, but you can also crush it by hand into larger pieces. 

Serve the prepared curd, cherry crumble, and crumble into glasses.

An excellent treat for guests that can be made the day before! 

Instead of the sour cherries, you can make with any other fruit to taste.