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!


TIME: 20 + 90min


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


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.

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.


Salted Caramel and Peanut Butter Icecream

2 4

for the caramel:
50g White Sugar
1 tbsp of toasted Peanuts
1 Pinch of Salt

for the ice cream:
300ml Whole Milk
300ml cream
6 Egg Yolks
100g of sugar
2 tbsp Peanut Butter

Prepare a bowl of ice and water, to the next stage. Keep it handy.
Put an empty pan to heat.
After 1 minute, put the sugar for the caramel and let it begin to color (don’t add water).
When it begins to brown, add the peanuts and the salt and stir until it starts to get brown.
At this stage remove from heat and let the caramel brown (if it burns too quickly, place the pan into the bowl with ice and water, which immediately stops the cooking).
It is natural that the caramel solidifys in the bottom of the pan.
Add the milk and cream and simmer. Here, the nougat will be dissolved.

Beat the egg yolks with 100g sugar (can be made by hand, doesn’t necessarily have to be with an electric mixer) and when the milk/cream boils, add half the milk to the preparation of eggs and put the rest of the liquid on the stove.
Mix the egg yolks/sugar with the boiled milk/cream and add this mix to the pan that was on the stove with the remaining milk/cream.
Don’t let the mixture boil! Stir calmly but steadily until the mixture gets a creamy consistency, similar to liquid yoghurt.
Remove from the heat and put the pan back in the cup with ice to stop cooking.
Let the mixture cool until it’s slightly warmer than the body temperature (placing your finger will be lukewarm). This is important for the addition of peanut butter. If it’s too hot, the fat from the peanut butter will curdle. If it’s too cold, doesn’t dissolve well and gets lumps.
Add the peanut butter and stir until dissolved.
Place the preparation in an ice cream machine and follow the manufacturer’s instructions.
If you don’t have a machine, place in the freezer and beat the mixture every 2 hours so it don’t get any ice crystals.