Raspberry curd pudding

1 . Stage

We put the oven on the preheat to 170 gr. Measure 200g of raspberries and rub them through a sieve, put the remaining seeds in gauze and squeeze out the remaining juice with your hands.

2 . Stage

In a bowl put cottage cheese, raspberry puree, flour, starch, salt and egg yolks. Beat everything well, my cottage cheese was too dry, so I beat the mass with a blender until homogeneous.

3 . Stage

Whisk the whites with the all-purpose cane sugar.

4 . Stage

To the raspberry curd mass gently, with a spatula, intersperse the whites.

5 . Stage

Grease the molds with butter. And fill them with our mass up to the edges. Bake in the oven for 30-40 minutes.

6 . Stage

Serve warm or completely cooled with sour cream and fresh raspberries.