Blueberry paskha with quail eggs
Description
1. The recipe for blueberry paskha with quail eggs is very similar to the traditional one. First, you need to pass the cottage cheese through a sieve to remove any lumps. If the cottage cheese is too runny, it's advisable to place it under a press beforehand to drain off excess whey. 2. Wash the quail eggs and carefully separate the whites from the yolks. 3. Beat the yolks with sugar until smooth and homogeneous. 4. In a separate bowl, whip the cream until thick, stiff peaks form. 5. Pass fresh blueberries or blueberry jam through a sieve or blend until smooth. 6. Add softened butter to the yolks and sugar mixture. Beat thoroughly. 7. Now gradually combine all ingredients. First, mix the blueberry puree into the cottage cheese and stir well. 8. Then gently fold in the whipped cream, followed by the butter, sugar, and yolk mixture. 9. Blend everything until smooth and uniform. Line the prepared mold with cheesecloth. Transfer the cheese mixture into the mold, fold the edges of the cloth over the top, and place a weight on top. The homemade blueberry paskha with quail eggs should chill in the refrigerator for at least 24 hours, but preferably for 2 days under pressure. After that, carefully unwrap and serve.