When preparing for Easter, many of us adhere to the tradition of three culinary "whales": Easter cake, Easter cottage cheese and dye. Each hostess has her own favorite and proven recipes, possibly passed down from generation to generation. And someone every time discovers something new for themselves.
In this recipe, we will focus on cooking Easter in a choux method with condensed milk. Its distinctive feature is the minimum set of ingredients. The use of high-quality fatty cottage cheese, and especially self-prepared at home conditions, replaces the need to add butter, and condensed milk perfectly replaces sugar and sour cream.
Easter prepared according to this recipe turns out to be of a very delicate consistency, with a vanilla aroma and a creamy taste. If you add chocolate pieces, then in addition to complementing the flavor range, you will also get an interesting marble pattern.
Enjoy your Easter dessert!
Ingredients:
- Cottage cheese - 600 g
- Chicken yolk - 3 pcs.
- Vanillin - 1 g
- Condensed milk - 170 g
- Chocolate drops - 50 g
Prepare the required set of ingredients. It is better to take cottage cheese with a high fat content. Better yet, prepare it yourself from whole milk, without even removing the settled cream, all the more so it is very simple to do it. The only difficulty is to buy this whole milk and preferably from a trusted cow. Chocolate drops can be substituted with finely chopped milk chocolate.
In a thick-walled saucepan, grind the yolks with vanilla (can be replaced with vanilla sugar). Add condensed milk and stir until smooth with a whisk.
Rub the cottage cheese twice through a sieve. It is better, of course, to use plastic or nylon, so that the product does not oxidize, but the grain is frayed through a metal mesh much faster.
Mix the resulting delicate curd with the same whisk with an egg-milkshake until smooth. On a stove with a slightly below average heating, stirring constantly with a wooden or silicone spatula (you can also use a spoon, but it is more difficult to stir it from the bottom), bring the curd mass to gurgles, but do not boil.
Turn off the heating immediately and continue stirring for a while until the mass is no longer hot. If you add chocolate drops to the curd mixture that is not yet completely cooled, they will begin to melt and, when stirred, will leave a mark. In this case, try to work quickly so that they are distributed throughout the mass, but at the same time do not paint it thoroughly, and transfer it promptly to the mold in order to preserve the marble pattern. Or, cool the curd completely, and then stir in, then the drops will retain their shape and will come across in pieces in the finished product.
According to old traditions, a special collapsible form made of wood is used for molding Easter, which is called a pasochny. Today in stores you can buy factory options in the form of a truncated plastic pyramid. If they are not available, you can use a colander or flower pots with holes, or you can make a mold from a plastic bottle from a carbonated drink with a volume of about 1.5 liters. For example, its upper part will do. To make it easier to release Easter from it in the future, cut it completely in height and then connect the joint exactly with tape so that it does not fall apart during molding.
Cover the mold with two-layer gauze moistened with cold water and well wrung out, evenly distributing its folds around the entire perimeter. Place the bottle cut with a narrow part into a container suitable for its size to collect the whey released during molding.
Lay out the curd mass so that there are no voids. Wrap the ends of the gauze neatly on the surface and press it down with a glass lid or saucer with a flat bottom. Send to refrigerator until next morning. Whenever possible, do not forget to drain the accumulated whey.
In the morning, gently bend the ends of the gauze. Cover with a serving dish and, pressing it to the mold, turn over together. Carefully remove the tape and freely remove the form, slightly pushing it apart, free Easter from the gauze.
If desired, decorate with icing or melted chocolate, sprinkle with candied fruits, confectionery sprinkles or other suitable decor.
Custard Easter with condensed milk is ready! Serve cut into portions, alone or with coffee, tea.
Happy Easter! Bon Appetit!
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