Cottage Cheese Easter Festive Custard

Delicious, unusual, easy! An amazing recipe for a sweet tooth! The recipe is without flaws, the mass for Easter turns out to be tender and fragrant, plastic and delicious. It will decorate any festive table, and it is not difficult to prepare! I found this recipe in my aunt's recipe book, and decided to try to make it for this Easter, it really attracted me! Previously, I brewed the whole mass that goes to Easter in a steam bath, and this recipe struck me that only the egg - cream mass is brewed, and the curd is added to the total mass and the mass itself turns out to be much more tender. So I did and did not regret it, such a beautiful and appetizing Pasochka turned out. I made a dessert for the Easter holiday, It is much even better than all the overseas sweets there, Easter with cottage cheese and cream, so beautiful and tender, That everyone really needs it on every table on a holiday!

Shura

Recipe author

Cottage Cheese Easter Is Festive custard

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Composition / ingredients

Servings:

Cottage cheese (bold)

Butter

200

Cream (23-35%)

Eggs

Sugar

Vanillin

Candied fruits

100

Raisins

100

Walnuts

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 10 g

Fats 42 % 18 g

Carbohydrates 35 % 15 g

275 kcal

GI: 7 / 20 / 73

Step-by-step cooking

Cooking time: 10 h

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Step 7:

Remove cottage cheese from the cold for 3 hours.
Oil can also be removed from the refrigerator for an hour.
Beat eggs with sugar and vanilla for 3 minutes.
Add cream to them and put them in a water bath for boiling, stirring constantly.
It is necessary to boil until thickening.
Remove from heat and cool to room temperature.
Beat cottage cheese in a blender, or pass through a meat grinder.
Add butter to the cottage cheese and beat again.
Combine the curd and cream mass.
Add raisins, previously soaked in boiling water, candied fruits and nuts (fried).
Put gauze in two layers in the Easter mold.
And put our mass in it.
Put everything under the press so that the ends of the gauze hang out of the mold and take it out to the cold for 8 hours.
After that, take it out of the mold, remove the gauze and decorate at your discretion.
Serve to the table and get an appetite!