Vanilla chocolate striped custard Easter

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Pour sugar into 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

   

   Add vanilla.

6. STEP 6

   

   Add cottage cheese (preferably homemade) to this mass and beat the whole mass with a blender until smooth. If you don’t have a blender, you must first rub the cottage cheese through a sieve to make the pasta tender and homogeneous.

7. STEP 7

   

   The result is such a homogeneous, beautiful and fragrant curd cream. Heat the Easter in a water bath until it begins to “puff”, i.e. almost to a boil. You need to stir it all this time, otherwise the cottage cheese will stick to the walls of the dish. Once it boils, remove from the heat and cool.

8. STEP 8

   

   Break the dark chocolate into pieces and melt. You can use milk chocolate.

9. STEP 9

   

   Divide the curd mass into 2 bowls. Add melted chocolate to one. And stir it well until the color is uniform.

10. STEP 10

    

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

11. STEP 11

    

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

12. STEP 12

    

    Spread the first layer of white vanilla cottage cheese.

13. STEP 13

    

    Then the chocolate layer.

14. STEP 14

    

    Again vanilla white and finish with chocolate mass. Cover with gauze and place a small weight - a 0.2 liter jar of water is enough.

15. STEP 15

    

    The first whey begins to stand out even without a load. Send it to a cold place until the morning. In the morning, drain the whey, unroll the gauze top layer, place the plate on the mold and turn it over.