From Newsgroup: rec.food.cooking

Efi2 Glazed Cottage Cheese Cups with Caramel Filling

" Ingredients:

For the cottage cheese filling:
* Cottage cheese " 400 g
* Sweetened condensed milk " 100 g
* Butter " 20 g, softened

For the center:
* Boiled condensed milk / dulce de leche " 30 g

For the chocolate shell:
* Milk chocolate " 2 bars, about 180-200 g total

" Preparation:

1. Place the cottage cheese in a deep bowl.

2. Add the sweetened condensed milk and softened butter.

3. Blend everything with an immersion blender until the mixture becomes smooth and creamy.

4. Melt the milk chocolate in a microwave or over a water bath until smooth.

5. Using a brush, coat the inside of silicone muffin cups or small silicone molds with melted chocolate.

6. Place the molds in the refrigerator or freezer for a few minutes until the chocolate layer sets.

7. If the chocolate layer looks too thin, brush on a second layer and chill again until firm.

8. Fill each chocolate-coated mold halfway with the cottage cheese mixture.

9. Add a small spoonful of boiled condensed milk in the center.

10. Cover with more cottage cheese filling and smooth the top.

11. Spoon or brush melted chocolate over the top to seal each dessert completely.

12. Place the molds in the refrigerator until fully set, or in the freezer for faster setting.

13. Once firm, carefully remove the glazed cottage cheese cups from the silicone molds.

14. Serve chilled.

" Notes:

* The video shows these being made in silicone muffin cups, so they look more like glazed cottage cheese cups than classic rectangular bars.

* For a traditional bar shape, use silicone bar molds instead of muffin cups.

* Blend the cottage cheese very well so the filling becomes smooth and creamy.

* If using American-style cottage cheese, drain off extra liquid first so the filling is not too loose.

* Farmer cheese or tvorog gives the most traditional texture.

* The chocolate shell should be thick enough to hold the filling. If needed, apply two thin layers of chocolate instead of one thick layer.

* Make sure the first chocolate layer is fully set before adding the filling.

* Boiled condensed milk is used as a caramel-style center. In American stores, dulce de leche is the closest substitute.

* Do not overfill the molds, or it will be harder to seal the top with chocolate.

* Keep the finished desserts refrigerated, because the cottage cheese filling is soft and dairy-based.

* Let them sit at room temperature for a few minutes before serving if they were stored in the freezer.

' Summary:

* Sweetened condensed milk is different from evaporated milk. Use sweetened condensed milk for this recipe.

* Boiled condensed milk is similar to dulce de leche or thick caramelized milk.

* These are inspired by Eastern European glazed cheese desserts, often called glazed curd bars.

* Cottage cheese in the U.S. is usually wetter and more grainy, so draining and blending it is important for the best texture.

Prep video below


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