Spaghetti pudding with cottage cheese and raisins

Name: Spaghetti pudding with cottage cheese and raisins
Ingredients: 150 g raisins; 30 ml rum essence; 2000 ml water; 1/8 teaspoon salt; 400 g Hutton spaghetti; 500 g cottage cheese; 300 g sour cream; 5 eggs; 10 level tablespoons brown sugar; 150 ml milk; 2 packets vanilla sugar; grated zest of 1 lemon; 10 g butter; 3 tablespoons white granulated sugar

Pasta/Pizza - Spaghetti pudding with cottage cheese and raisins by Frusina P. - Recipia

Rum-soaked raisins go into spaghetti pudding with cottage cheese and raisins, baked under a layer of sweetened egg whites. It stays soft inside, while the egg whites form a lightly browned crust on top; it can be eaten warm or cold. I slice it cold, when the piece holds together on the plate. Prep: 20 minutes. Cook: 33 minutes. Rest: 10 minutes. Total time: 63 minutes. Serves: 8. Approximately 540 kcal and 20 g protein per serving.

Ingredients

150 g raisins
30 ml rum essence
2000 ml water
1/8 teaspoon salt
400 g Hutton spaghetti
500 g cottage cheese
300 g sour cream
5 eggs
10 level tablespoons brown sugar
150 ml milk
2 packets vanilla sugar
grated zest of 1 lemon
10 g butter
3 tablespoons white granulated sugar

Preparation

1. Put the raisins in a bowl, pour 30 ml rum essence over them and leave for 10 minutes, until softened. 2. Put 2000 ml water and 1/8 teaspoon salt in a pot and bring to a boil, about 10 minutes. Add the spaghetti and cook for 8 minutes, until still slightly firm. Drain. 3. Separate the egg whites from the yolks. In a bowl, mix the cottage cheese, sour cream, egg yolks, brown sugar, milk, vanilla sugar, grated lemon zest, and the raisins with the essence they soaked in. Fold in the drained spaghetti. 4. Grease the baking dish with 10 g butter and pour in the mixture. Beat the egg whites with the granulated sugar for 7-8 minutes, until glossy and firm, then spread the meringue on top. 5. Bake the pudding for 15 minutes at 180°C, until the egg-white layer is browned. Serve warm or cold, plain or with jam, fruit or syrup.

Notes

A slice goes well with a spoonful of sour cherry jam or fresh fruit. Make sure the cottage cheese is well drained; if there is whey on the surface, leave it in a sieve before mixing. Coarser cottage cheese leaves little pieces in the pudding, while a fine-textured one blends in evenly. If the raisins are very dry, leave them in the essence until well softened. The egg whites may stay soft in the middle when the layer is thick; keep an eye on the browning and leave the pudding in the oven a little longer if needed. For a gluten-free version, use 400 g gluten-free spaghetti and follow the cooking time on the package. With these ingredients, the pudding contains gluten, dairy and eggs. Let it cool before covering the dish and keep it in the fridge for up to 3 days.

Frequently asked questions

Can I use short pasta instead of spaghetti?

Yes, you can use 400 g fusilli or penne; cook them until still slightly firm, then mix them with the cottage cheese.

Can I replace the sour cream with yogurt?

Yes, use 300 g full-fat Greek yogurt. The mixture will have a slightly denser texture.

Why do droplets appear on the egg-white layer?

Sometimes the granulated sugar does not dissolve completely into the meringue. Beat the egg whites for 1 more minute, until the mixture is glossy and you can no longer feel any crystals.

How do I reheat a slice without drying out the topping?

Put the slice in the oven at 150°C, loosely covered with foil, for 8 minutes.