We offer to write down or save several versions of the curd dish for the Easter table.
Easter "Boyarskaya"
Ingredients:
400 gr. cottage cheese (better fatty, 9%)
100-150 gr. Sahara
100 g softened butter
1 yolk
200 ml cream 33%
1 hour l. vanilla sugar
0.5 cups raisins
a handful of candied fruits
Preparation:
1. Rub the cottage cheese twice through a sieve.
2. Scald the raisins with boiling water, dry on a paper towel. Chop candied fruits finely.
3. Grind butter with egg yolk.
4. Whip the cream with the sugar and vanilla sugar.
5. Cover the bowl or deep oval bowl with slightly damp gauze, so that its edges hang down.
6. Combine cottage cheese, butter, cream, raisins and candied fruits.
7. Fill the Easter mold, tamp with a spoon.
8. Raise the edges of the gauze up and lay on top of each other. Put a plate on top and press down with a small weight. Refrigerate for 8-12 hours.
9. Carefully turn the finished Easter onto a dish, remove the gauze and garnish with candied fruit or raisins.
Chocolate Easter
Ingredients:
1 kg of fat cottage cheese, rubbed through a sieve
8 egg yolks
200 gr. butter at room temperature
1 cup heavy cream 36%
250 gr. powdered sugar
1 tbsp. l. orange liqueur or syrup
3/4 cup candied orange peel (3 tbsp. l.)
50 gr. dark chocolate 70%
Preparation:
1. Beat the yolks with sugar until fluffy. Add cream, continue whipping.
2. Pour the mixture into a saucepan and put on low heat. Bring to a boil and remove from heat.
3. Add cottage cheese, softened butter, orange liqueur or syrup to the warm mass and mix.
4. Melt the chocolate and add it to the curd. You can beat with a mixer.
5. Now it's the turn of orange peel or candied fruits.
6. Place the curd mass in cheesecloth and put under a press in the refrigerator overnight.
Next day, carefully remove from the mold, garnish with chocolate and orange peel.
Cheese Easter
Ingredients:
350 gr. cottage cheese 9%
150 gr. sour cream 20%
2 eggs
100 g Sahara
1 hour l. vanilla sugar
100 g raisins
150 gr. candied fruits
Preparation:
1. Rub the cottage cheese through a sieve.
2. Divide eggs into whites and yolks. Add sugar to the yolks. butter and sour cream - beat with a mixer.
3. Pour vanilla sugar into cottage cheese and combine with yolk mass. 4. Rinse raisins, cut candied fruits.
4. Beat the whites until firm.
5. Gently combine cottage cheese with proteins, add raisins with candied fruits. Mix everything.
6. Put the resulting curd dough in a greased baking dish and put in a water bath or in an oven preheated to 100 degrees. Cooking a cheese soufflé. But no more than 10-15 minutes. It should grab a little.
7. Cool Easter in the form to room temperature and then put in the refrigerator overnight. Or at least 6 hours.
Remove the finished Easter from the mold, decorate with candied fruits, etc.
Enjoy your meal!
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