Cottage cheese pudding

Most often in my menu cottage cheese appears in the form of a casserole or cheese cake or just with yogurt and sugar. Well,  sometimes I want to change something and expand my taste dimension. Thinking about a dish, I activate my taste memory: I mentally mix the ingredients, taste each of them in my head. Then the image of a new dish appears in front of my eyes. And later I just repeat it in my kitchen. This time it was a cottage cheese pudding. 

Ingredients:

• 300 g cottage cheese
• 300 ml milk
• 2 egg yolks (raw)
• 1 tbsp butter
• 1 tbsp starch
• 2 tsp sugar
• vanilla sugar
• a pinch of salt
• peel and juice of 1 lemon
• 2 tbsp raisins
• 1 tbsp walnuts
• 1 tbsp pine nuts
• 100 g  blueberry

Cooking method:

1. Pour a part of milk (200 ml, you need to leave a little) into a saucepan and put on a small heat. Add butter, pinch of salt, sugar and vanilla sugar. Stir well the batter, let it boil and reduce the heat. 
2. In the remaining chilled milk (about 50 grams) add the starch and yolks, stir until a homogeneous mass is obtained. Stirring the boiled milk, pour the batter in a thin trickle. Cook all together for 5 minutes. Add zest and juice of lemon.
3. Turn off the heat and allow the pudding to cool slightly. Add cottage cheese, nuts, raisins and whisk everything in a blender until smooth. Add blueberries and mix.
4. Rinse molds for pudding with cold water and transfer the batter into them. Allow to cool. Serve with fruits and nuts.