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Curd balls with cherry sauce
How to cook Curd balls with cherry sauce
Step 1
Sift flour with baking powder through a sieve, add salt. Beat in eggs, mix well. Add cottage cheese, powdered sugar and vanillin, beat with a mixer until a dense, airy mass is obtained. The dough should not be liquid or contain lumps. Heat deep-frying oil in a high-sided saucepan. To determine the desired temperature, put a piece of white bread in the oil; if it is covered with a golden crust in 30–40 seconds, then the temperature is suitable. If the bread is fried faster or, conversely, cooked, then the pan must be cooled or heated accordingly. Roll the dough into small balls, about 2 cm in diameter. Roll each ball in flour and fry them in batches of several pieces in deep fat until golden brown. Dilute starch in 3-4 tbsp. l. juice. Pour the remaining juice into a saucepan, put the cherry and bring to a boil. Cook for 5-7 minutes, reduce heat. Pour, constantly stirring with a whisk, starch diluted in a small amount of water. Remove from fire. Serve cheese balls with hot sauce. To prepare the sauce, you can use any berries, fruits and juices.
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