Cottage cheese Easter pudding with raisins
Description
The recipe won't take much time. To prepare traditional cottage cheese paska, you need a special mold in the shape of a truncated pyramid, called a "pasochnitsa." In principle, buying one is not a problem, but if you don't have the opportunity—don't worry: any container with holes for draining the whey can serve as a mold for cottage cheese paska with raisins. For a long time, I used a plastic container in which my husband poked holes with a nail, while a friend made paska in a flowerpot—those already have drainage holes in the bottom, provided by the manufacturer. You can use a blender to prepare the cottage cheese, if you have one, but it won't take long to press it through a sieve either. That is, of course, if you're using real homemade cottage cheese—sufficiently fatty and perfectly fresh. Only with such cheese is it worth making paska, since we do this only once a year. Serve chilled.
Instructions
- 1
Step 1
We carefully sift the cottage cheese through a sieve or colander. As mentioned above, you can use a blender, but in my opinion, it's still more pleasant to do it by hand. ;)
- 2
Step 2
Separate the yolks from the whites.
- 3
Step 3
Beat the yolks with a whisk.
- 4
Step 4
Soften the butter - either naturally or in the microwave.
- 5
Step 5
Warm the cream and, stirring constantly, add the powdered sugar, vanilla, butter, and beaten egg yolks.
- 6
Step 6
Combine the creamy-sugary-egg mixture with the mashed cottage cheese.
- 7
Step 7
Pour boiling water over the raisins, rinse, and dry.
- 8
Step 8
Add it to the cottage cheese mixture and mix thoroughly.
- 9
Step 9
Transfer it to a cheesecloth-lined mold.
- 10
Step 10
Place it in a plate or bowl, put a weight on top, and refrigerate for 1-2 days.
- 11
Step 11
Carefully remove the finished Easter cake from the mold, place it on a flat plate, and arrange colored eggs around it. Happy Easter!