A very convenient and tasty, and most importantly, a healthy recipe. There is a delicate curd filling with lemon zest and aromatic pumpkin! A dessert dish and an appetizing appetizer come out at the same time.
Cooking description:
Please note that my pumpkin is not very thick-walled, so an hour was enough for baking. If your pumpkin is thicker, then increase the baking time by 30 minutes. To prevent the pumpkin from burning on top, cover it with foil.
See how to make a pumpkin curd casserole and indulge your loved ones with this dish.
Purpose: For dinner / For children / For dinner / For an afternoon snack / Inexpensive
Main ingredient: Vegetables / Pumpkin / Fruit / Lemon / Dairy products / Cottage cheese
Dish: Baking / Desserts / Casserole / Stuffed
Geography of cuisine: Russian cuisine
Diet: Vegetarian food
Ingredients:
- Pumpkin - 1 Kilogram (approximately)
- Cottage cheese - 500 grams
- Egg - 2 Pieces
- Sugar - 6 Art. spoons
- Lemon - 0.5 Pieces
- Semolina - 2-3 tbsp. spoons
Servings: 6
How to cook "Curd casserole in a pumpkin"
Prepare the large pumpkin half and the rest of the food. Let's get started! Get a tall, handy whisk container and mixer. Combine eggs with sugar and the zest of half a lemon. Whisk until fluffy, light foam forms. Pour in the semolina, stir. Add cottage cheese, mix the mass with a mixer again until smooth. Prepare the pumpkin: Remove the inner fibrous edge with a teaspoon. Drizzle with lemon juice. Pour the curd into the pumpkin. Put in a fireproof mold and put in the oven for 1 hour, temperature - 180 degrees.
