Easter cottage cheese
This delicate, fragrant Easter will decorate the Easter table.
It is prepared simply, but it turns out very, very tasty.
You can use any nuts, candied fruits, dried fruits in the filling, to taste.
From the specified number of ingredients, 2 Easter eggs are obtained, 10 cm high, 12 cm in diameter.
- 1 kg of cottage cheese (9-20%)
- 200 g butter
- 5 eggs
- 200 g sugar
- vanilla stick or 1 tsp. vanilla sugar
- 400 ml cream (10-20%)
- 100 g of nuts (any to taste)
- 100 g raisins
- 100 g candied fruits
Rub cottage cheese through a sieve, or pass through a meat grinder.
Add softened (not ghee) butter.
Cut the vanilla stick.
Take out the seeds.
Beat eggs with sugar.
Add vanilla seeds (if you are using vanilla sugar, add it at this stage too).
Put the mass on medium heat.
Cook, with constant stirring, until the mass begins to thicken (I cooked for 3 minutes after boiling).
Then cool the mass a little.
Finely chop the nuts.
If candied fruits are large, they must be cut.
Mix cottage cheese, candied fruits, nuts, raisins (the raisins must first be washed and dried).
Add the egg mass to the curd.
Cover the paste box with gauze folded in 2-3 layers.
The edges of the gauze should hang down.
Put the curd mass in the pasta.
If you don’t have a passer, you can use a new flower pot or colander.
Wrap the edges.
Put the form in a plate or bowl, as the whey will drain.
Put the load (I used a 3-liter jar filled with water, close the jar with a lid).
Put the form together with the load in the refrigerator for 12 hours.
Then remove the edges of the gauze, turn the form over, remove the gauze.
Decorate Easter to taste.
Enjoy your meal!