Custard Easter dessert
Description
I present to your attention a recipe,
Instructions
- 1
Step 1
1. Prepare the necessary ingredients.
- 2
Step 2
2. The cottage cheese should be passed through a sieve or beaten with a mixer. Our goal is to remove any lumps. The cottage cheese mixture should be smooth and uniform.
- 3
Step 3
3. Beat egg yolks with sugar in a bowl or saucepan. You can do this gradually. The sugar will dissolve later, so don't over-rub it. Add low-fat sour cream and mix until smooth.
- 4
Step 4
4. The butter should be softened. Add it to the beaten egg yolks, then mix in the cottage cheese. Thoroughly rub the mixture until it reaches a creamy consistency. Place the container with the Easter cheese mixture over a double boiler on low heat. Make sure the bottom of the container does not touch the water. The mixture needs to be cooked for about half an hour. Initially, it will melt, then gradually thicken. You will need to stir constantly. After approximately thirty minutes, remove from heat and place the container into a bowl of cold water. Cool it down, changing the water as it warms up.
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Step 5
5. Grate the zest of one orange, add it to the dough and mix well. The mixture should become smooth and uniform.
- 6
Step 6
6. Also add the nuts, washed and dried raisins, mix well.
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Step 7
7. Line a paskha mold, bowl, or a new flowerpot with several layers of cheesecloth. A flowerpot with a hole is best for this purpose, as excess liquid from the curd will be able to drain through the hole. Leave long edges hanging. Pour in the mixture. Place a small disc on top, and put a weight on it. Refrigerate the paskha for 12 hours.
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Step 8
8. After 12 hours, unfold the gauze, cover with a plate, and turn the mold or pot upside down. Decorate the Easter custard with grated chocolate and sugar decorations. And have a wonderful, joyful Easter!