Easter creamy cottage cheese with nuts

Name: Easter creamy cottage cheese with nuts
Total time: 12 h
Yield: 12
Ingredients: 1 kg Cottage cheese; 5 Eggs; 200 g Sugar; 200 g Butter; 400 ml Cream; 1 teaspoon Vanilla sugar; to taste Vanilla extract; 100 g Candied fruit mixture; 100 g Raisin; 100 g Hazelnut

Traditional Easter cottage cheese has a lot of variations! It has been placed on the festive table since ancient times and is present as a symbol of the Old Testament Passover Lamb and as a reminder that the time of bloody sacrifices has already passed. Cottage cheese Easter is usually made in the form of a truncated pyramid - this is the personification of Golgotha. If you don’t have a collapsible bean box, you can use a small round mold. This Easter has a delicate aroma of vanilla and the sweetness of dried fruits, weightless, airy cottage cheese and a creamy taste, the tartness of nuts. The dish they talk about melts in your mouth.

81

19904

Emily Gonzalez

Author of the recipe

Calories

556Kcal

Protein

20gram

Fat

38gram

Carbs

30gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

1kg

5

200g

200g

400ml

1teaspoon

to taste

Candied fruit mixture

100g

Raisin

100g

Hazelnut

100g

Step-by-step preparation

Cooking time: 12 hr

STEP 1
Prepare food. The butter should be soft and at room temperature.
STEP 2
Add sugar to eggs, 1 tsp. vanilla sugar and lightly beat with a mixer at low speed until the sugar dissolves.
STEP 3
To enhance the taste and aroma, add 3 drops of vanilla flavoring.
STEP 4
Pour in the cream and stir.
STEP 5
Over medium heat, bring the egg-cream mixture to a boil and reduce the heat to low and cook, stirring constantly until thickened. /It sets like an omelette, and it will resemble it/. Remove from the stove and let cool.
STEP 6
Prepare dried fruits and nuts. Steam the raisins in hot water for 10 minutes, rinse and dry well on a towel. Rinse the nuts, lightly fry in a dry frying pan, and grind in a blender. /I did not clean the film/.If the candied fruits are large, they need to be cut.
STEP 7
Beat the cottage cheese with a blender until it becomes paste-like.
STEP 8
Add softened butter to the cottage cheese and mix thoroughly.
STEP 9
Next add candied fruits, raisins, nuts. Stir.
STEP 10
Add the cooled egg-cream mixture to the curd mass, mix well. The Easter cottage cheese preparation is ready.
STEP 11
Turn the bean bag over and place it on a plate, cover it with gauze folded in 2 layers. First wet the gauze and squeeze it very well. Cover it so that the excess gauze is folded in the corners. Lay out the curd mass, cover the bottom with the remaining gauze.
STEP 12
Place a plate on top and put pressure on it. After some time, drain the released liquid and put it in the refrigerator for 10-11 hours. The whey will need to be drained 3 more times, keep an eye on it.
STEP 13
After the allotted time, carefully remove the Easter from the mold: - Free the bottom from the gauze, place a flat plate on it and turn the Easter over. - Unclench the clamps on one side and remove the mold. - Lift the gauze and remove it.
STEP 14
We decorate Easter, and be sure to take it to church to light it. During the Easter meal, the very first dish is an egg, which is divided according to the number of people sitting at the table. Everyone then receives a slice of Easter cake, as well as a spoonful of Easter cottage cheese. After this, only red wine and the rest of the festive food are placed on the table. Happy Easter to you!