The day before yesterday I returned from Belarus - they quickly ran to visit relatives there - and yesterday in the store I saw a lady who was almost scandalously looking for Belarusian glazed curds in the windows.
She so aggressively demanded that workers explain why they were not there, and so scolded domestic producers, that it is dear to listen to (in terms of broadening my horizons, I have not I heard).
And when I returned home, I thought: earlier (in the days of the USSR) glazed curds were considered a deficit in many regions. Now they are not in short supply - choose any, but what is edible is very expensive, and what is more or less affordable is inedible.
And here you can go in two ways: swear like this lady or... cook at home, as was done in the days of the USSR.
In general, I remembered my mother's glazed curds. It is difficult to find something tastier than them - on sale, all the more so. I had to call my mother, strain her with a request to remember the recipe.
We take:
For curd mass
- Cottage cheese - 400 g
- Granulated sugar - 2 tbsp. spoons
- Honey - 2 tbsp. spoons
- Eggs - 4 pieces
- Butter - 3 tbsp. spoons
- Sour cream - look by density
For glaze
- Milk - 4 tbsp. spoons
- Butter - 50 grams
- Cocoa powder — 1 tbsp. the spoon
- Powdered sugar - 4 tbsp. spoons
How we cook:
We divide the eggs into whites and yolks - we only need the yolks. We heat the honey so that it disperses well. Sugar is best ground to a powder.
Now stir the yolks, honey and sugar until smooth and add softened, but not melted butter there. Beat until we get a fluffy mass - like a cream.
Then we wipe the cottage cheese - before we rubbed it through a sieve, but now it can be done in a blender. Mix with egg-sugar-honey mass. If it turned out well, very thick, you can drive in a little sour cream.
We roll balls from this mass (we only rolled balls before, but now there are a lot of silicone molds, you can try them in them) and send them to the freezer for a couple of hours. We need to freeze these balls.
When they grab, prepare the icing. Melt the butter in a saucepan over low heat or a water bath, stir it with milk and powdered sugar, stirring constantly. Cook until the mass becomes homogeneous, and then add cocoa. After the cocoa has been poured in, you need to stir it quickly so that there are no lumps, and cook for two minutes.
We take out the plates with balls from the freezer, pour them over with this icing (it will quickly grab) and put it in the refrigerator for several hours (the freeze will go away, they will gentle-gentle)
Amazing yummy turns out. As a child, we equated her with ice cream, I remember.
Minus - cannot be stored for a long time (because of the yolks).
And yes, before, for some reason, they were not afraid of salmonellosis, they just washed the eggs and no one ever got sick with anything.