Awesome, tender Easter.
The combination of cherries and chocolate is always delicious.
From the specified amount of ingredients, 2 Easter eggs are obtained, 14 cm high, 7-9 cm in diameter.
- 1 kg of cottage cheese (9-20%)
- 200 g butter
- 3 eggs
- 150 g sugar
- 200 g chocolate
- vanilla stick or 2 tsp. vanilla sugar
- 400 ml cream (10-20%)
- 100 g of nuts (any to taste)
- 200 g candied fruits (I used dried cherries)
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.
Mix 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 about 5 minutes after boiling).
Then cool the mass a little.
Melt chocolate in a water bath.
Add the egg mass to the cottage cheese with butter.
Add nuts and candied fruits.
Cover the Pasobox with gauze folded in two layers (if there is no Pasobox, you can use a new flower pot or colander).
The edges of the gauze should hang down.
Put the curd mass.
Wrap the edges.
Put the form in a plate or bowl, as the whey will drain.
Put the load (I used a can filled with water, close the can 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!