Cottage cheese Easter cream brûlée
Description
In this recipe, in addition to raisins, you can add chopped dried apricots—they will go perfectly here in terms of both flavor and color. You can also initially use cottage cheese made from scalded milk, which will significantly simplify the preparation.
Instructions
- 1
Step 1
1. Pour ryazhenka and sour cream into a saucepan. Heat to 50 degrees, remove from heat, and let stand for 6 hours. During this time, the whey will separate.
- 2
Step 2
2. Place several layers of cheesecloth or gauze into a bowl, pour in the curdled mixture, tie it up, and hang it to let the whey drain. It's best to leave it hanging overnight.
- 3
Step 3
3. In the morning, you'll have cottage cheese. Add room-temperature butter and beat it in.
- 4
Step 4
4. Add the raisins previously soaked in hot water and sugar (or powdered sugar)
- 5
Step 5
5. Mix everything well.
- 6
Step 6
6. Line the mold or cheese mold with cloth or gauze.
- 7
Step 7
7. Then the cottage cheese mixture. Fold the edges of the cloth and place a weight on top.
- 8
Step 8
8. Invert the paskha onto a plate and decorate as desired.