In the Balearic islands (Spain), the flat clay pot is called greixonera. Brossat is the local name of cottage cheese. Brossat's greixonera is an extremely easy-to-make cottage cheese pudding that is baked and then consumed as is or accompanied by some jam. Typical of Mallorca, it is a dessert that is frequently made in homes for its simplicity.
INGREDIENTS :
Half a kilo (17 oz) of cow's cottage cheese
250 grams (8.8 oz) of sugar
6 eggs
1 lemon
1 ensaimada* or some type of cake (muffin, sponge cake), no more than 1.7 oz (50 grams)
Ground cinnamon
* typical cake of Majorca made with lard. No need to use ensaimada if it is not available where you live. Use instead any cake, biscuit or even bread.
Beat the eggs with the sugar until everything is well mixed.
Grate the lemon skin and incorporate it.
Crumble with a fork or hands the cottage cheese and add it to the mixture, beating well. We crush the small ensaimada or two or three biscuits of soletilla, even a cupcake or even some bread and it is also added, mixing again. The function of this additive is to give the dough some consistency.
We aromatize with a teaspoon of cinnamon, mix well and bring this liquid dough to a flat clay pot that we will bake at 190 degrees for 30 minutes. It must be completely curdled.
We extract and let cool. A dessert that like the Majorcans you will repeat often.