Easter dessert on boiled custard
Description
Now I will tell you,
Instructions
- 1
Step 1
1. Prepare the ingredients, any candied fruits. Let's begin! If the butter is cold, place it on the radiator for about 10 minutes to soften.
- 2
Step 2
2. Place the cottage cheese, sugar, and butter into the food processor bowl. Process until smooth and homogeneous.
- 3
Step 3
3. Pour the cream into a saucepan, add vanilla sugar and eggs. Mix well with a fork.
- 4
Step 4
4. Place over a water bath or very low heat and cook until thickened, stirring constantly.
- 5
Step 5
5. Add the hot cooked fondant immediately to the sweet cottage cheese mixture, and turn on the food processor for another couple of minutes to combine the mixture.
- 6
Step 6
6. Done!
- 7
Step 7
7. Pour boiling water over the raisins and dried apricots for a couple of minutes, then drain through a sieve and dry with a paper towel.
- 8
Step 8
8. Add chopped dried apricots and raisins to the cottage cheese mixture, and mix well.
- 9
Step 9
9. Place the Easter mold on a small plate and line it with two layers of clean cheesecloth. Fill it with the cheese mixture. Don't rush to add a weight right away—the mixture is delicate and very soft. Simply cover the top with cheesecloth and refrigerate for 4–5 hours. Then, you can place a weight on top for another 4–5 hours.
- 10
Step 10
10. Invert the mold onto a plate, carefully remove the mold, and take off the gauze. The paskha on cooked fondant is ready.