Cottage cheese balls with strawberries

Cottage cheese balls with strawberries

Epres túrógombóc

Cottage cheese balls with strawberries




300 g Totu

100 ml water

20 g coconut oil

2 eggs

30-50 g Erythritol

2 tbs. arrowroot flour

1 tbs. coconut flour

2 tbs. psyllium husk

the juice and grated zest of 1 organic lemon

the seeds taken out from 1 vanilla stick



14 smaller strawberries

For the coating:

peeled Tigernuts crumbs

powdered Erythtitol

To make the balls, mix the Totu, the water, the eggs, the coconut oil, the lemon juice, the lemon zest, the vanilla and the Erythritol with a hand-held blender. It does not have to be totally smooth. Thus it will taste more like cottage cheese. Mix the coconut flour, the arrowroot flour and the psyllium husk. Add the mixture to the blended cream. Leave it to stand for 10-15 minutes. While it is standing, heat the water at moderate gas mark. Do not bring it to the boil. Take about two tbs. amount from the mixture and flatten it between you palms. Put a strawberry in the middle. Form a ball. After the balls come up to the surface of the water, cook them for a couple of minutes. Then take them out of the water with a sieve spoon. Put the balls into the fried Tigernuts crumbs to be fully covered. Serve them sprinkled with Erythritol powder.