Ingredients:
For the Casserole:
• Cottage cheese "Ani" (5-9%): 700g
• Eggs: 3
• Sugar: 130–140g (to taste)
• Semolina: 110g
• Sour cream "Ani": 110g
• Butter: 55g
• Vanilla sugar: 10g
• Salt: a pinch
For the Milk Sauce:
• Milk "Ani": 250ml
• Sugar: 1 tbsp
• Flour: 1 tbsp
• Butter "Ani": 10g
Preparation:
Casserole:
1. In a small bowl, mix the semolina with "Ani" sour cream and let it rest for 15–20 minutes to swell.
2. Blend the cottage cheese with a hand blender or press it through a sieve until smooth.
3. Separate the egg yolks from the whites. Whip the egg whites until stiff peaks form, and add the yolks to the cottage cheese.
4. Add sugar, the semolina-sour cream mixture, melted "Ani" butter, vanilla sugar, and salt to the cottage cheese. Mix thoroughly.
5. Gently fold the whipped egg whites into the mixture using a spatula, stirring from bottom to top.
6. Grease a baking dish with butter and lightly dust with semolina. Pour the mixture into the dish. (Optionally, brush the top with an extra egg yolk for a golden finish).
7. Bake at 175°C for 45–55 minutes until beautifully golden. Do not remove immediately: turn off the oven, crack the door open, and let it rest inside for 10 minutes before taking out.
Milk Sauce:
1. In a small saucepan, combine the "Ani" milk, sugar, flour, and butter.
2. Place over low heat and, whisking constantly, cook the sauce until it thickens slightly.
3. Slice the warm casserole into portions, generously drizzle with the milk sauce, and serve.
Bon appétit! ❤️