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Curd filling for roll

Cooking recipes / Second-course recipes / Stuffing

Filling products and method: Wipe 600g fresh cottage cheese through a colander, mix with 300g sour cream, 4 egg yolks, grated lemon zest, 100g sugar, 50g selected raisins and sweet egg white foam (4 proteins, 50g sugar).

protein - 4 pcs., yolk - 4 pcs., sugar - 150 g, cottage cheese - 600 g, sour cream - 300 g, lemon zest to taste, raisins - 50 g