Easter pudding with cream
Description
The recipe won't take much time. 1. Carefully separate the yolks from the whites and beat the yolks in a deep bowl with powdered sugar until smooth. For flavor, you can add a pinch of vanilla, for example. 2. Make sure to press the cottage cheese through a sieve so that it becomes airy and free of lumps. 3. Prepare the dried fruits and candied peel: chop them into small cubes, roughly the size of raisins. 4. Separately whip the cream and gradually add it to the cottage cheese in small portions, constantly stirring. 5. Then transfer the yolk mixture with sugar into the bowl and beat everything thoroughly so that the homemade cottage cheese paska with cream is completely lump-free. 6. Finally, add the dried fruits and gently mix them in with a spoon. 7. Once the mixture is ready, transfer it into a special mold lined with cheesecloth beforehand. If you don't have a mold, use a sieve of suitable size, also lined with cheesecloth. 8. Place the cottage cheese mixture into the mold and tightly wrap the cheesecloth around it. 9. To drain all excess liquid, place a small weight on top. If the cottage cheese is watery, increase the weight after 5 hours. Keep it in the refrigerator for about 24 hours. 10. That's the whole secret. Serve chilled.