Ice cream cake with cottage cheese and orange cream

Ice cream cake with cottage cheese and orange cream

Preparing an ice cream cake is not so difficult, and the result exceeds all expectations. Curd flavor is felt very little, but to taste more like a normal ice cream.

Ice cream cake with cottage cheese and orange cream

You will need

  • - 200 g of shortbread cookies;
  • - 50 g of butter;
  • - 1 glass of cream (35%);
  • - 1 orange;
  • - leaves of mint;
  • - 0.5 cups of sugar;
  • - 1/2 glass of pomegranate seeds;
  • - 0,5 cans of condensed milk;
  • - 300 g of low-fat cottage cheese;

Instructions

1

Grind the cookies with a blender or pass throughmeat grinder. Add the softened butter, enter half of the condensed milk and mix thoroughly with hands until a uniform, sticky mass forms. Spread the form with a food film and lay out the prepared mass, spread evenly throughout the bottom of the mold. Place in the refrigerator for 20-30 minutes.

2

Prepare the curd cream. Pass through a sieve cottage cheese or pass through a meat grinder. Then beat the cottage cheese with the remaining condensed milk. Remove the grated with orange peel, from the pulp make juice. Whip the cream with sugar in a thick creamy cream.

3

Then add the zest and juice of an orange, curdmass and again whisk for 2-3 minutes, until a uniform air mass is formed. Put the cream on the cake of pastry, smooth. If desired, you can put any fruits between the curd layers of the cream and finish with a layer of cream on top.

4

Cover the form with a food film and place it in thefreezer for 4-5 hours, until completely hardened. Before serving, gently pull the cake out of the mold, remove the food film and lay it on the plate. Sprinkle with pomegranate seeds, decorate with slices and orange peel, mint leaves and serve immediately.

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