Curd Easter is a traditional attribute of the Great Christian holiday, which must be present at the Easter feast.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Easter cottage cheese is the most popular dish for the holiday of the Resurrection of Christ. It is believed that the product symbolizes the Holy Sepulcher, which resembles a truncated pyramid in shape. But, since the dish is dessert, aromatic, sweet and beautifully decorated, Easter symbolizes the joy of eternal life.
The main ingredient in the sweetness is cottage cheese. Therefore, great attention should be paid to it. First, it must be fresh, uniform, dry. It is ground twice through a fine sieve or interrupted with a blender so that there are no lumps. It is not recommended to twist it in a meat grinder, because the cottage cheese will turn out not to be airy and saturated with air, but crumpled and crushed. After that, raw, custard or boiled Easter is made from the airy curd mass.
Custard and boiled Easter provides for the heating of all components until a thick custard mass is formed, which is then combined with grated cottage cheese. But in this recipe, I will tell you how to make raw Easter without using heat treatment. It cooks faster, but the result is just as excellent. The mass is plastic and soft, like any curd mass. Such a delicacy will be both a decoration for any Easter table, and will become a gift for those with a sweet tooth!
- Caloric content per 100 g - 281 kcal kcal.
- Servings - 1 Easter
- Cooking time - 20 minutes for cooking, plus time for pressing
Ingredients:
- Cottage cheese - 500 g
- Almond shavings - for decoration
- Dark chocolate - 50 g
- Sugar - 100 g
- Butter - 50 g
- Eggs - 1 pc.
Cooking raw curd Easter with dark chocolate:
1. Place the curd in a food processor using the cutter knife attachment. Add sugar.
2. Beat the cottage cheese until smooth and add softened butter to the food processor. Stir the food again.
3. Beat the eggs with a mixer in a separate container until they acquire fluffiness and lemon color, then pour into the food processor.
4. Stir everything again so that the mass is homogeneous and smooth, without lumps.
Note: if the cottage cheese is too wet, then before cooking, be sure to place it in cheesecloth and hang it so that excess whey is glass. If you use homemade cottage cheese, i.e. fatty, you may not need butter. Accordingly, and vice versa, if the cottage cheese is fat-free, then a couple of tablespoons of sour cream or cream can be added to the products.
5. Break the chocolate into pieces and place in a deep bowl.
6. In a water bath or microwave oven, melt the chocolate to a liquid consistency. At the same time, make sure that it does not overheat or boil in any case. Otherwise, bitterness will appear in it, which will ruin the taste of the dessert.
7. Pour the melted chocolate over the curd mass into a food processor.
8. Twist the food again until smooth, so that the chocolate coating is evenly distributed.
9. Take a special sachet or fine sieve, or a square grater. Cover the form with gauze and lay out the curd mass.
10. Cover the curd with gauze ends and place the bend (weight) on top. For example, a container filled with water. Place the container on a saucepan and let the Easter press in a cool place overnight. During this time, the serum will flow out of it and the mass will become dense, elastic and will keep its shape well.
eleven. After this time, gently turn the Easter over onto the dish, remove the mold with gauze and decorate the product with almonds in the form of Easter symbols "XB", a cross, etc. You can also decorate with any other products like candied fruits, raisins, dried fruits, etc.
See also a video recipe on how to cook Easter cottage cheese without baking.
