Cottage cheese chocolate Easter custard

An amazing Easter will be enjoyed not only by you, but also by your family. Absolutely everyone loved Easter!

Recipe author

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Composition / ingredients

Servings:

Cottage cheese

Butter

200

Eggs

Sugar

150

Cream

400

Chocolate

200

Vanilla sugar

Peanuts

100

Candied fruits

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 10 g

Fats 43 % 20 g

Carbohydrates 36 % 17 g

297 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 14 h

Step 1:
Ingredients
Step 2:
Rub the cottage cheese through a sieve, or pass it through a meat grinder. Add softened (not melted) butter, mix.
Step 3:
Mix eggs with sugar.Add cream.Add vanilla seeds (if you use vanilla sugar, it should also be added at this stage).Put the mass on medium heat, bring to a boil and cook, stirring constantly, until the mass begins to thicken (I cooked for about 5 minutes after boiling).
Step 4:
Then cool the mass a little.
Step 5:
Melt the chocolate in a water bath.
Step 6:
Add egg mass to cottage cheese with butter, mix.Add the chocolate, mix.Add nuts and candied fruits, mix well.Cover the pasochnitsa with gauze folded in two layers (if there is no pasochnitsa, you can use a new flower pot or colander).The edges of the gauze should hang down.Lay out the curd mass.
Step 7:
Wrap the edges. Put the mold in a plate or bowl, as the serum will drain.To deliver the cargo (I used cans). Put the form together with the cargo in the refrigerator for 12 hours.
Step 8:
Then remove the edges of the gauze, turn the shape over, remove the gauze. Easter is ready! You can serve it to the table! Christ is risen! Bon appetit!