Easter dessert with condensed milk and sour cream
Description
The recipe won't take much time. The more various candied fruits, nuts, and dried fruits you use, the tastier your homemade Easter dessert with condensed milk and sour cream will turn out. For 500 grams of cottage cheese, use about 1 cup of mix-ins. I wouldn't recommend using vanilla flavoring or other spices for aroma—they're simply unnecessary here. Those who prefer sweeter desserts can also add sugar or powdered sugar in addition to the condensed milk. Serve chilled.
Instructions
- 1
Step 1
1. Take the butter out of the refrigerator in advance so that it becomes soft. In a deep bowl, combine it with sour cream and mix thoroughly.
- 2
Step 2
2. Add the cottage cheese (in this case, an immersion blender is used to make the mixture smooth, so there's no need to press the cottage cheese through a sieve), and start beating it. You can also add cream cheese to the Easter recipe with condensed milk and sour cream.
- 3
Step 3
3. Next, add the condensed milk and, if desired, a little sugar.
- 4
Step 4
4. Prepare the add-ins: chop the nuts and dried fruits. Mix everything with the cottage cheese base until smooth.
- 5
Step 5
5. If you have a special mold, use it. If not, take a small sieve and line it with clean cheesecloth (use plenty of it to cover the paskha later from the top). Place the mixture into the sieve, cover it, and put a small weight on top. Refrigerate for 24 hours.
- 6
Step 6
6. Once the cottage cheese paska with condensed milk and sour cream has set, carefully remove the gauze and transfer the cheese mixture onto a plate.
- 7
Step 7
7. Then decorate it however your imagination suggests. Incredibly delicious and so beautiful! Have a wonderful holiday!