Cottage cheese and almond pudding with Peanut Praline

I love Traditional Portuguese cuisine. It has such a variety of different dishes, and above all it makes use of many ingredients that are little used in other cultures. We have such a diverse, original and unique cuisine and as much as we like to taste dishes from other cultures, we mustn’t forget the gastronomic history of our country.

This pudding is inspired in a recipe much appreciated in the north, and I guarantee that it tastes even better than it looks. It has a velvety, rich, creamy texture and it’s extremely hard to resist … much of this result is also due to the quality of the used products, mainly the cheese.

Warning: inappropriate for foodies!

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SERVES: 4
TIME: 20 + 90min

INGREDIENTS:

Pudding:
300g of Cottage Cheese (I used Tété Goat Cottage Cheese)
60 g of Almonds
250g of White Sugar
1/2 cup of Milk
6 Egg yolks
1 tsp of Cinnamon powder
Liquid caramel for the mold

Peanut Praline:
1/2 cup of Salted Peanuts
1 cup of tea of Sugar

PREPARATION:

Praline:
In a sheet of parchment paper put the scattered peanuts.
In a pan put the sugar and turn on the heat. Let the sugar get a golden/brown color and pour immediately over peanuts. Allow it to cool and completely solidify before use.

Pudding:
Preheat the oven to 175º and inside it place a bowl with water so you can bake the pudding in a water bath.
Start by peeling the almonds. Heat a pan with water and when it boils put the almonds in the hot water for a few minutes. Remove the almonds, place them in cold water for a few minutes and then squeeze them between your fingers so the skin comes off easily.
In a blender place all the ingredients (except the caramel) and mix for a few minutes.
Grease the form with the liquid caramel and fill it with the previous preparation. Place the mold in the water bath and bake for 70-90 minutes. The pudding is ready when it has a firm texture.
Before unmolding let the pudding cool for at least 6 hours in the refrigerator (ideally leave it there overnight).
Unmold and decorate with the pieces of praline.

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