Easter with sour cream and butter
Description
This dessert is called "Custard Easter Pudding." It's enough for a large group of people or for quietly enjoying throughout the day! Choose low-fat cottage cheese to avoid lumps, so the dish turns out tender and melts in your mouth. You'll want to make it not only for Easter but also for breakfast on an ordinary day.
Instructions
- 1
Step 1
Press the cottage cheese through a sieve. In another bowl, beat the egg yolks with sugar (adding it gradually). Once a good foam forms, mix in the sour cream.
- 2
Step 2
Soften the butter at room temperature beforehand. Mix it with the cottage cheese and egg yolk mixture using a mixer. Then place the mixture over a water bath on low heat. Stir constantly. Cook for half an hour.
- 3
Step 3
After this, move the container into cold water, continuing to stir the mixture. Then add chopped peeled almonds, washed raisins, and zest. Mix everything until uniform in consistency.
- 4
Step 4
Take a suitable bowl and line it with cheesecloth. Place the entire curd mixture into it and cover with a weight. Refrigerate for 24 hours. After that, turn the mold upside down, decorate the Easter cake, and serve.