Vanilla Chocolate Striped Custard Easter

Step-by-step cooking

1. Step 1:

   

   Pour sugar into the melted butter.

2. Step 2:

   

   Separate the yolks from the whites and add to the bowl.

3. Step 3:

   

   Add cream.

4. Step 4:

   

   Mix everything well with a blender.

5. Step 5:

   

   Put vanilla.

6. Step 6:

   

   Add cottage cheese to this mass (preferably homemade).And beat the whole mass with a blender until smooth. If you do not have a blender, the cottage cheese must first be wiped through a sieve so that Easter turns out tender and homogeneous.

7. Step 7:

   

   It turns out that such a homogeneous beautiful and fragrant cottage cheese cream.We heat Easter in a water bath until it begins to "puff", i.e. almost to a boil.All this time you need to stir it, otherwise the cottage cheese will stick to the walls of the dishes.As soon as it boils, remove from heat and cool.

8. Step 8:

   

   Break the bitter chocolate into slices and melt. You can use milk chocolate.

10. Step 9:

    

    Spread the curd mass into 2 bowls. Add melted chocolate to one. And stir it well until smooth.

11. Step 10:

    

    We get 2 beautiful white curd masses - vanilla and chocolate.

12. Step 11:

    

    Assemble the mold, put it in a plate where the serum will drain, and line the mold with gauze. One layer is enough.

13. Step 12:

    

    We spread the first layer of white vanilla cottage cheese.

14. Step 13:

    

    Then a layer of chocolate.

15. Step 14:

    

    Vanilla white again and finish with chocolate mass.We cover it with gauze and put a small load – 0.2 liters of a can of water is quite enough.

16. Step 15:

    

    The first serum begins to stand out already and without a load.We send it to a cold place until morning.In the morning, drain the serum, unfold the gauze top layer, put the plate on the mold and turn it over.