White chocolate Easter dessert
Description
The dish is prepared without unnecessary complications. So, I'll tell you: the finished dessert can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients; take the butter out of the refrigerator in advance so it reaches room temperature. Whip the cream—you'll need all 2-3 tablespoons. Let's get started!
- 2
Step 2
Place the cottage cheese, cream, butter, sugar or powdered sugar, and vanilla sugar into the food processor bowl. Turn on the mixer for a few minutes until the mixture becomes smooth and homogeneous.
- 3
Step 3
Pour boiling water over the raisins and let them sit for a couple of minutes to disinfect and soften. Then drain them in a sieve to remove all the liquid.
- 4
Step 4
Grate half of the white chocolate on a fine grater, reserve the other half for glaze.
- 5
Step 5
Add raisins and chocolate to the cottage cheese mixture and mix well.
- 6
Step 6
Line the mold with cheesecloth (it's better to fold it in half), turn it upside down, and place it in a deep plate. Fill with the cottage cheese mixture.
- 7
Step 7
Cover with gauze, place a weight on top (a small plate with a cup or jar filled with water on top). Refrigerate for 10–12 hours.
- 8
Step 8
After 10 hours, you can drain the liquid, turn the paskha onto a small plate, remove the mold, and very carefully take off the gauze. Melt the white chocolate.
- 9
Step 9
Drizzle the chocolate over the paskha, decorate with berries or sprinkles, marzipan flowers, etc., if desired. Serve before the chocolate hardens. Happy Easter!