Refrigerated Cottage Cheese Filling Recipe
Ingredients
| 1 envelope or 1 tablespoon unflavored gelatin | ||
| 1/2 teaspoon anise seeds, crashed | ||
| 1/4 cup sweet cider | ||
| Cottage cheese | 1 Cup (16 tbs) | |
| Egg | 1 , separated | |
| Lemon juice | 1 Tablespoon | |
| 3 tablespoons noney | ||
| 1/2 teaspoon lemon rind, grated | ||
| Milk | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Cream | 1/2 Cup (16 tbs), Whipped | |
Directions
Soften gelatin in cider.
Beat egg yolk in top of double boiler until thick and lemony in color.
Add honey, milk, salt and seeds.
Blend well.
Cook over hot water, stirring frequently, until thickened to consistency of custard.
Remove from heat.
Dissolve softened gelatin in custard.
Add cheese, lemon juice and rind.
Cool.
When mixture begins to set, fold in whipped cream and stiffly beaten egg white.
Turn into baked pieprust, or unbaked-type pastry shell.
Chill.
Beat egg yolk in top of double boiler until thick and lemony in color.
Add honey, milk, salt and seeds.
Blend well.
Cook over hot water, stirring frequently, until thickened to consistency of custard.
Remove from heat.
Dissolve softened gelatin in custard.
Add cheese, lemon juice and rind.
Cool.
When mixture begins to set, fold in whipped cream and stiffly beaten egg white.
Turn into baked pieprust, or unbaked-type pastry shell.
Chill.
Chef
