Prepare for Easter a delicate curd-cream dessert, which will be enjoyed by both adults and the youngest children.
Type of kitchen:
Cooking method :
- 0.5 kg of cottage cheese 9%
- 0.5 kg of sour cream 20%
- 1 (350-400 g)
- 150 g of butter
- 100 g of candied fruit
- 100 gr of a mixture of any dried fruits (raisins, dried apricots, dates, prunes, etc.)
- 2-3 tablespoons sugar
- 2 tbsp. lemon juice
- 1 tbsp. grated lemon peel
Recipe for cooking at home
- Beforehand (at least for half an hour) take the sour cream with butter (cut it into slices) and cottage cheese from the refrigerator, leave at room temperature.
- Prepare all the dried fruits: pour them with boiling water for 10-15 minutes. Then drain the water and dry all the dried fruits on a napkin, cut and knife into small pieces (except raisins).
- Mix the melted butter with a mixer until fluffy. Continuing to beat the butter, add a spoonful of sour cream and knead it at high speed until uniform. & Nbsp;
- Gradually add the curd to sour cream cream. Beat with a mixer or blender to a homogeneous consistency and completely dissolve the cottage cheese pellets. Add a whole boiled condensed milk, spoon the lemon juice and sprinkle the zest onto the spoon. Sprinkle sugar (to taste) with dried fruits and mix.
- Transfer the curd mass to a pastry or a sieve covered with three layers of gauze. Fasten the sachet or sieve over the pan, cover the curd mass with the edges of the gauze, put a plate and load about 2-3 kg. Leave the curd-sliced Easter under the yelp for a day in the fridge. Remove the pan with a sieve or a pasochnik from the fridge, remove the cargo, turn the contents of the container to a large flat dish and remove the cheesecloth. Decorate the Easter with dried fruits, nuts or sprinkles and serve to the table. Bon appetit!