Every year the entire Christian world celebrates a great holiday - Easter. Easter cakes, colored eggs and cottage cheese remain unchanged symbols and decorations of the festive table. In this case, it is not the quantity of treats that is important, but their quality and symbolism. Agree that after 40 days of fasting from such treats you can experience a truly culinary delight.
There is a huge selection of recipes for cottage cheese Easter: custard, raw, with the addition of spices and candied fruits. Each hostess chooses at her discretion. I propose to cook Easter cottage cheese this year with the addition of three types of chocolate.
Ingredients:
- Cottage cheese - 540 grams
- Fat cream - 140 ml.
- Eggs - 2 pcs.
- Sugar - 100 gr.
- Vanillin - to taste
- Butter - 50 grams
- White chocolate - 30 grams
- Milk chocolate - 50 grams
- Dark chocolate - 60 grams
I prepare the necessary products. Instead of heavy cream, you can take country sour cream.
Beat the cottage cheese with an immersion blender until smooth. If it is coarse, you can rub it through a fine sieve.
I combine eggs, vanillin and sugar. I stir it with a whisk.
You don't need to whip the mixture, just stir it.
I combine the egg mixture with cottage cheese and soft butter, stir.
I brew the curd mass in a water bath, bringing it to the first signs of boiling, and at the same time re-punch it with an immersion blender.
I take it off the fire and cool it down. The mass becomes more fluid and homogeneous. At the same time, the brewing process extends the shelf life of the product.
Whisk the chilled cream until stable peaks and stir in the cooled curd mass.
The resulting curd mass is airy, light and homogeneous.
I put three types of chocolate in three bowls and melt in a water bath. Can be pulsed in the microwave.
I add curd mass to each of the three types of chocolate. The smallest part is with white. I add a little more curd mass to the bowl of milk chocolate, and the largest part to the dark one. For each type I use a separate mixing spoon.
Preparing the form. I line it with two layers of clean gauze moistened with boiled water. I set the pasochny on a dish to drain the whey.
I fill the form with cottage cheese and chocolate mass. First I lay out the white chocolate curd layer, then the milk chocolate layer and the final dark chocolate layer.
After all the layers are laid out in the mold, I lightly knock it on the countertop so that there are no voids and air bubbles left in the mass. I tuck the hanging edges of the gauze on top and install the load.
I put the structure in the refrigerator for a day.
After the allotted time, I carefully remove the Easter from the mold.
In peace and harmony, I wish to meet the holiday of all holidays.
Festive mood and warmth in your soul!
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Good health and culinary inspiration :)