(Not) traditional brightly coloured chullan
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ingrediencie
Cesto
250 g soft lumpy cottage cheese 200 g wholemeal oat flour fine selection 2 pk small eggs 1 pinch salt 1/2 pk vanilla pod-garnish as desired beetroot puree, carrot puree, cocoa powder (to colour the pastry)
Chocolate icing to pour over:
100 g butter 100 g dark chocolate 70%
More needed
butter (to pour over) fresh strawberries, blueberries, mango (to decorate)
progress
Homemade slushies are not only a classic for me that never gets old, but also a memory of my grandmother who, with all her frugality, often conjured up incredible goodies from very little. Since the door to my kitchen is always open to creativity, this time I adapted my grandmother’s classic recipe into an unconventional version. I swapped some of the ingredients, scented the slices with natural vanilla and played around with the colour a bit. See how it turned out.
1.
Prepare each colored dough separately. Use only natural ingredients for the colouring (puree of pureed cooked one beetroot or one carrot). The quantity used depends on the desired shade of colour.
2.
Place the cottage cheese in a bowl with a fork, add the eggs, vanilla marrow, a pinch of salt, puree/cocoa and finally add the sifted flour. Mix all the ingredients together. If the dough is too sticky, dust it with a little more flour, mix again and transfer it to the work surface.
3.
Knead the mixture into a coloured loaf of dough, divide and shape into longer rolls. Cut off equal pieces from each roll and shape into shreds with your hands on the board.
4.
Place the rolls in boiling salted water in batches. Cook at a moderate temperature until they float to the surface. Then boil for 2-3 minutes more and remove with a slotted ladle to a bowl, where you pour melted butter over them and stir lightly to prevent them from sticking.
5.
Before serving, prepare the topping to pour over. Melt the chocolate in a water bath, add the butter and whisk until smooth.
6.
Serve the truffles on plates, garnish with fruit and pour the chocolate glaze over them, or even the warm melted butter. Enjoy!
