Cottage cheese pudding with fondue


Ingredients for 4 servings:

500 g of Mu Cuisine cottage cheese
50 g of Mu Cuisine butter
100 ml of Mu Cuisine sweet cream
50 ml of white wine
1 egg yolk
2 egg whites
2 tablespoons of corn starch
nutmeg, thyme
salt and pepper

Cheese fondue:
300 g of Jošt cheese
100 ml of Mu Cuisine sweet cream
30 ml of vermouth or other dry white wine
garlic clove, butter and thymen


Pudding: Add the egg yolk, corn starch, salt, pepper, nutmeg, thyme and wine to the cottage cheese. Mix and add butter warmed to room temperature. Add the sweet cream and mix everything well with a blender. Gently add the whipped egg white to the smooth mass. Spread butter on the moulds (you can also use coffee cups) and sprinkle with the corn starch. Fill them with the cottage cheese mass. Place them in the oven and add as much water as to reach 3/4 of the height of the moulds. Bake for approximately 20 minutes at a temperature of 170 °C. Leave the baked pudding to cool down a bit before serving it with the fondue. You can decorate the dish with thinly sliced champignons and a twig of thyme.

Fondue: Fry the garlic clove on butter. Add the roughly grated fat cheese and let it melt on low heat. Add cream and let it cook a little. At the very end, add the dry white wine and the finely chopped thyme.

Author: Borut Jakič