Easter royal custard

Step-by-step cooking

1. Step 1:

   

   To prepare the royal custard Easter, you will need: cottage cheese (fat content from 5% and above), sugar, sour cream (at least 10% fat content), egg yolks, butter at room temperature, pitted raisins, candied fruits, walnuts and vanilla sugar.

2. Step 2:

   

   Sort the raisins from the garbage and rinse in a strainer under running water. Pour the raisins with hot water.

3. Step 3:

   

   The cottage cheese must be wiped through a sieve. It will take some time, but I strongly recommend doing it this way, because then in the future Easter the grains of cottage cheese will not be felt and its texture will be velvety.

4. Step 4:

   

   Add yolks, sugar, vanilla sugar and all sour cream to the cottage cheese. Stir the mixture.

5. Step 5:

   

   Add softened butter. It should be very soft. To do this, you need to get it out of the refrigerator half an hour before cooking. Mix it up.

6. Step 6:

   

   Pour the curd mixture into a ladle or a small saucepan and cook over low heat, stirring constantly.

7. Step 7:

   

   As soon as the first bubble from the boiling process appears, immediately remove the ladle from the fire. The mass cannot be boiled.

9. Step 8:

   

   Next, it is necessary to cool the curd mass. To do this, you can put the ladle in a bowl with ice water (and add ice cubes directly there). I put the bucket directly on the frozen cooling element. Stir the mass until it cools sufficiently and put it in the refrigerator for an hour.

10. Step 9:

    

    Fold the raisins into a colander, and then onto paper towels so that excess moisture is absorbed.

11. Step 10:

    

    Now a life hack for those who do not have a pasochnitsa (special form) at hand. You can use a tall glass made of thick plastic. These usually sell berries or peeled and sliced fruits. And with the help of a stationery knife (or an awl), make small round holes in the bottom.

12. Step 11:

    

    Also holes will be needed around the perimeter of the glass to a mark of two centimeters from the bottom in a staggered manner.

13. Step 12:

    

    Peeled walnuts chop with a knife. Add candied fruits, raisins and nuts to the cooled curd mixture. Mix it up.

14. Step 13:

    

    Lay an improvised pasochnitsa with two layers of wet! thick gauze so that the edges hang down. Smooth out the gauze inside the glass as much as possible so that the pattern on Easter turns out to be even.

15. Step 14:

    

    Transfer the thickened mass to a glass. Gently roll up the edges of the gauze and leave Easter under the yoke in the refrigerator overnight. I have a heavy jar as a yoke. A certain amount of serum will be released overnight. You won't need it. Before serving, carefully remove the Easter from the mold and decorate to taste. I like a simple candied fruit decoration.