Cottage cheese coconut balls.


200 grams of cottage cheese
egg yolks 2 pieces
50 grams of butter
grated orange zest 1st Class spoon
50 grams of sugar
crumbs of white bread 60 grams
coconut 100 grams
300 grams of raspberries
tablespoons powdered sugar 2-3st

Cooking method:
Curd recline on a sieve to glass serum. Then thoroughly mix it with egg yolks, butter, zest, sugar, bread crumbs and 2 tablespoons of coconut.

Formed into small balls of dough. Boil in boiling water for 5-7 minutes. Remove with a slotted spoon and roll the balls in the remaining coconut.

2/3 of the raspberries through a sieve and mix with powdered sugar.

Pour the raspberry puree on a plate, spread coconut balls. Garnish with remaining raspberries and mint leaves.


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