Orange curd cream for filling

Delicate cottage cheese taste with a citrus note! It is ideal for filling tubes, juicers, pancakes, for open pies, for cakes without baking.. You can cover the cake, but not for the interlayer of layers, as it is thick and will not impregnate. But as a filling it has a wide use. The taste is not cloying, although it is prepared on condensed milk, balanced by the addition of citrus and the aroma of liqueur.

BLUE-EYED

Recipe author

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Composition / ingredients

Servings:

Cottage cheese (was 9% farm)

700

Oranges

Condensed milk (not boiled, 460gr jar)

240

Butter

180

Orange liqueur

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 10 g

Fats 46 % 19 g

Carbohydrates 29 % 12 g

255 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the products, the oil should be at room temperature.
Step 2:
Wash the orange, remove the zest, peel the slices.
Step 3:
Punch the pulp and zest of an orange with a blender, add 2h.l. orange liqueur.
Step 4:
Beat soft butter with condensed milk / not boiled / until smooth, add orange puree.
Step 5:
Introduce cottage cheese in parts, continuing to beat until fluffy.
Step 6:
The cream should be thick, but airy and plastic, with the taste and aroma of orange.

I specify portions quite conditionally, depending on what the cream will be used for. If for baking, then enough for 2 large baking trays of juicers or tubes. If it remains, it is eaten with pleasure as a cheese mass.