By Easter, by tradition, not only bake cakes and paint eggs, but also prepare a delicate curd dessert, which is called - cottage cheese Easter.
Type of kitchen:
Cooking method :
- 600 grams of cottage cheese (preferably rustic)
- 200 g of butter
- 180 g of sugar < 100 grams of sour cream or fat cream
- 100 grams of black or milk chocolate (or 100 g of raisins and / or candied fruits)
- 10gr of vanilla sugar
Recipe for cooking at home
Cottage cheese before cooking Easter must be rubbed through a metal sieve, pass through a meat grinder or beat in a blender until soft.
Combine the wiped cottage cheese with melted and soft butter and beat it with a mixer until smooth.
Combine the sour cream with sugar, vanilla sugar and mix until the sugar grains dissolve.
Add the sour cream to the cottage cheese mass and mix thoroughly.
Chocolate needs to be rubbed large, add to curd pastry and mix.
Pre-pour the raisins with boiling water and leave to steam for 10 minutes. Drain the water, dry it on a napkin. Candied fruit can simply cut smaller. Add the dried fruits to the curd mass (if desired, instead of chocolate) and mix.
The ready-made Easter pastry without eggs should be placed in a special pasochnitsu or a usual sieve, covering it with 2-3 layers of gauze. Cover the curd with the edges of the gauze, put in oppression about 1-2 kg and install the whole structure on a deep plate or bowl, where the whey will drain. Remove Easter for a day or two in the refrigerator. Turn the finished dessert into a dish and decorate to your taste. Bon appetit!