Cottage cheese cup with rhubarb and strawberries
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ingredients
150 g cocoa al. graham crackers
Cream
500 g soft cottage cheese 200 g sour cream 100 g powdered sugar 1 KL vanilla extract al. packet vanilla sugar
Fruit sauce
200 g rhubarb 200 g strawberries 150 g crystal sugar a drop of water
progress
A refreshing dessert that combines sour rhubarb and sweet strawberries.
1.
Crush the biscuits and scatter between glass jars or bowls. Set aside a spoonful of crumbs for final garnish.
2.
Cream: Beat the cream cheese with the sugar and vanilla, and just lightly fold in the sour cream at the end.
3.
Divide the cream between the cookie jars, reserving a couple of spoonfuls for the final decorating. and store them in the refrigerator.
4.
Dip: cut the rhubarb into smaller pieces (about 2 cm), halve the strawberries and put both fruits in a colander. Add a drop of water, sugar and bring to the boil.
5.
Simmer until the rhubarb is soft and the strawberries begin to fall apart. Set the sauce aside and let cool completely at room temperature.
6.
Divide the cooled sauce into custard cups. Garnish the top with a little cream, crumbled biscuits and refrigerate the custard cups for at least an hour.
7.
Good taste!
