Custard Cottage Cheese Easter. Step-by-step Recipe With Photo

The main Easter treat is Easter cakes and cakes. But there are other festive dishes to prepare for Easter. For example, custard cottage cheese Easter with dried fruits. Delicate sweet curd interspersed with dried berries, golden and dark raisins, sunny orange dried apricots and chocolate chips - an exquisite and healthy dessert. Cooking custard cottage cheese Easter is not difficult - even in the absence of a pasta mold, you can treat your family with this truly royal delicacy.

Ingredients for custard cottage cheese Easter

• 500-600 g of the freshest, not dry, but slightly damp cottage cheese;
• Sugar - ½ tbsp.;
• Egg - 1 pc.;
• Sour cream - 100 g;
• Butter - 100 g;
• 100 g of dried apricots, raisins, dried cranberries;
• Black or milk chocolate - 50 g;
• To taste - vanilla sugar;
• For decoration - marmalade or homemade candied fruits.

How to cook custard cottage cheese Easter?

In order for the custard curd paste to turn out and turn out delicious, you need to choose only the freshest and highest quality products. Not a spread, but good butter; not curd mass, but fresh homemade cottage cheese, which can be eaten raw - after all, it practically does not undergo heat treatment during Easter. The eggs should also be very fresh, as Easter is not baked, but simply brewed.

For the same reason - for maximum usefulness and deliciousness - I do not recommend adding shop candied fruits to custard cottage cheese Easter. Yes, they are very beautiful, multi-colored, and look so elegant - but the colorful colors of candied fruits are given by obviously not natural dyes. The best option is to make candied fruits yourself. From the peels of oranges and lemons, a very tasty delicacy is obtained - the aroma and taste of homemade candied fruits cannot be compared with purchased ones.

But, if there is no time to cook them, take dried fruits instead of candied fruits. Amber dried apricots, dark ruby ​​cranberries, golden and dark raisins look just as impressive! With dried fruits, custard curd Easter turns out to be elegant and tasty, and most importantly, all products are natural. And you can also add chocolate chips to the curd mass.

Rinse dried fruits and steam them so that they soften. Do not pour boiling water in order to preserve vitamins, it is better to pour it with warm boiled water. After 7-10 minutes, catch, dry, cut dried apricots into pieces. We don't pour out the water, but … we drink it! Raisin water is good for the heart and tastes like sweet uzvar.

Chop half of the chocolate into pieces.

To make the custard cottage cheese Easter tender, you can turn the cottage cheese twice in a meat grinder or beat with a blender, but it is best to rub it through a colander. The grated curd becomes remarkably airy, so the effort is worth it.

In a separate bowl (one that can be put on fire), grind butter with sugar, egg and sour cream. To make the pounded mass homogeneous, it is more convenient to first grind the softened butter with sugar, and then add the egg and sour cream.

Heat the pounded mass over low heat, stirring occasionally. When it foams, starting to boil, remove from the stove, immediately pour it into the cottage cheese and quickly, thoroughly mix.

Pour dried fruits and chocolate chips into the curd mass.

Mix again.

If you do not have a special form for Easter cottage cheese, a pasochny, it is quite possible to prepare a festive delicacy in an improvised dish. A deep capacious cup, a bucket of mayonnaise or ice cream, even a baby sand bucket or flower pot (new, of course) will do.

We cover the mold with wet gauze (soaked in water and wrung out well) in one layer, so that the edges of the gauze remain on the sides of the mold.

We spread the curd mass into the form, tamping it more tightly.

Having filled the form to the top, cover the curd with the edges of the gauze, and put a saucer on top.

Now you need to put the Easter cottage cheese under the press for 12 hours (overnight). For example, put a container filled with water on top.

The next day, we take out the paste from the refrigerator, remove the oppression, unfold the gauze and very carefully turn the Easter over onto the dish. It is convenient to cover the form with a plate, and then turn the whole structure over and carefully remove the form. Thanks to the gauze, it can be removed easily. Then we remove the gauze.

There is still the most creative moment - to issue our paste! For decoration, we use pieces of dried fruit, and if you want more colors, you can cut fruit marmalade into slices.

The more you put in bright and tasty additions, the more effective the Easter cottage cheese will be in the context.