Easter recipe from cottage cheese in a mold. Curd Easter. Raw Easter cake

Hi all. Easter is coming soon, and I’m coming to you with one more dessert for this bright holiday. Cottage cheese pasta is so yummy! For some reason I had never cooked it before and didn’t understand the rave reviews. Well, cottage cheese, well, raisins... But, I decided to experiment and prepared a real belly feast for you!

Do you like Raffaello candies or Bounty bars? I am very!

I absolutely love everything coconut. And when coming up with my own version of cottage cheese paska for you, I decided to make a win-win option.

Just read the ingredients! Cottage cheese, cream Anleise, white chocolate, coconut paste and shavings, plus almonds...

Well, isn’t it already interesting?! But! If everything coconut is foreign to you, don't switch! After all, you can safely change the ingredients and prepare your own version of Easter cottage cheese dessert.

I won't torment you any longer! Let's cook.

How to make cottage cheese Easter at home, recipe with photos step by step.

Ingredients:

1. 200 grams of cream (I have 33%)
2. 6 yolks
3. 150 grams of sugar
4. 100 grams white chocolate
5. 180 grams butter at room temperature
6. 100−150 grams of coconut flakes
7. 50 grams of coconut paste (you can use coconut milk or cream)
8. 700 grams of fat cottage cheese (I have 9%)
9. 200 grams of sour cream (I used 22%)
10. 100 grams ground almonds (nut of your choice)

Preparation:

I’ll immediately make a reservation that all ingredients should, in theory, have maximum fat content, it’s much tastier this way! But, I understand that heavy cream, cottage cheese and sour cream can not always be found on store shelves. Therefore, take what is available to you!

No cream from 30%? So take 20 or 10%. Are there no such people? So take the milk.

Can't buy coconut butter, milk or cream? Just skip this step. The taste will change a little, but not critical!

It’s better to prepare Crème Anglaise using yolks alone, but you can also use just 3 eggs.

Cottage cheese is best fatty, homemade just right. But, I found only 9% and the dessert came out excellent.

If you don’t like coconut, then just remove all the coconut and add any candied fruits, dried apricots, nuts, dried cherries or cranberries. Any combination to your taste is appropriate here!

Now let's get down to the actual cooking. And by the way, it is very fast and easy.

First we need to prepare the cream Anglaise.

To do this, place the cream (milk) in a saucepan and bring it almost to a boil.

At this time, mix the yolks (eggs) with sugar in a bowl.

As soon as the cream begins to boil, pour about half of it onto the yolk mixture, continuously stirring the mixture with a whisk.

Pour this mixture into the remaining milk and set it to medium!!! fire. Do not leave the stove, you need to stir our cream all the time. Do not overcook it, otherwise the mass will curdle and you will have to cook again.

As soon as you see the first bubble on the surface, remove from heat. This is what our cream should look like.

We pass the Anglaise cream through a sieve, this way we will remove possible lumps and boiled eggs.

Then, butter at room temperature and coconut paste (milk or cream) and coconut flakes.

Grind the cottage cheese through a sieve or punch it with a blender, combine with sour cream.

Add nuts there and combine both of our masses - curd and custard. Stir until smooth.

We lay out our pasochka, close the edges of the gauze on top and place it on a plate so that excess liquid drains. It’s better to put a weight on top of the pasochka - I put a 0.5 liter jar of water.

It is worth noting here that the fattier the products you use for Easter with cottage cheese, the less liquid there will be. I have only 20 grams of glass.

We put our beads in the refrigerator for a day.

From this portion I got 4 paskas weighing 450-500 grams.

If you don't have a bean bag, don't worry. You can make it yourself, just take any plastic glass and make a hole in the bottom. That's it, the bean bag is ready!

The shelf life is short, only 2-3 days, since it is a curd product.

You can decorate the top as you wish, I poured ganache over it (the recipe is here) and laid out kumquat berries.

Here's what I got.

The most delicious and fastest DIY cottage cheese pie is ready!

Be sure to pamper yourself and your family!

By the way, this dessert can be prepared not only for Easter, because it is so delicious!

Enjoy your meal.

And it is celebrated by both Orthodox and Catholics on the same day. We all know that the holiday is dedicated to the resurrection of Jesus Christ, and this Sunday is preceded by 40 days of Great Lent. By accepted. Today we will tell you how to prepare classic Easter at home.

Grade

It's time to prepare a menu for the bright holiday of Easter. What to prepare for the table, how to prepare homemade Easter without baking - we’ll find out today.

In case you didn’t know, let’s clarify: classic cottage cheese Easter is a special dish made from cottage cheese, which is prepared only once a year - on Easter. The custom of preparing cottage cheese Easter without baking is known in the central and northern regions of Russia, while in the south of Russia and Ukraine it is called Easter or Paska. By the way, one of the most popular recipes remains the option of cooking at home.

The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, to prepare cottage cheese Easter at home according to the very first recipes, a special collapsible wooden mold was used - a pasochnitsa. Today bean bags can be found on the open market and made from different materials.

Classic recipe for "Royal" Easter (cottage cheese)

The most important dish of the festive Easter table is Easter. Read the recipe for the classic cottage cheese Easter "Tsarskaya" on WANT.ua

What we need:

• cottage cheese - 500 g
• egg yolks - 3-4 pcs (or 2-3 eggs)
• sour cream - 200 g
• butter (room temperature) - 100 g
• sugar - 100 g
• vanilla sugar - 1 teaspoon (or 1 teaspoon vanilla extract)
• raisins - 80 g
• nuts (almonds or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.

Classic recipe for "Royal" Easter (cottage cheese): how to cook

To prepare the classic royal Easter: rinse the raisins, pour boiling water over them and leave for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can mince it twice or rub it using a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well. Add diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour the cottage cheese into a thick-walled saucepan. Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).

Tip 1. At first it will be thick, but the more you heat it, the more liquid it will become - this is normal.

Tip 2. There is no need to boil the curd mass for classic Easter, you just need to bring it to the point of boiling.

When the first signs of boiling appear, remove the pan from the heat, place in a bowl of cold water (you can add ice cubes to the bowl) and stir until completely cooled. Place the cooled curd mixture in the refrigerator for 1-2 hours until it thickens.

Add raisins, nuts to the cooled curd base of the “Tsarskaya” curd Easter and mix well. Cover the bean bag with gauze soaked in water and folded in 2 layers. Place the curd base for the recipe in a pan.

Tip: instead of a bean bag, you can put the curd mass for Easter in a sieve or use a new flower pot (with holes in the bottom of the pot).

Fold the edges of the gauze, press down the Easter with pressure and put it in the refrigerator for 1-2 days. The beaker needs to be placed in a plate so that the whey can drain into it.

Recipe for classic cottage cheese raw Easter

• cottage cheese - 500g
• butter - 200g
• sugar - 1 glass
• cream - 1/2 cup
• egg (yolk) - 2-3 pcs.
• raisins (seedless), almonds (chopped) - 1 tbsp each.
• candied fruits, cardamom (ground), vanillin - to taste

So, how to prepare cottage cheese Easter: Grind the butter and sugar until white, adding the yolks one at a time. Grind the mixture until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed orange peel or grated lemon zest, twice rubbed through a sieve.

Mix thoroughly, add whipped cream, mix from top to bottom, fill a bowl lined with slightly damp gauze with the mixture, cover with a saucer, apply light pressure, and put in the refrigerator. Also very much appreciated among our readers, which will undoubtedly decorate your Easter table even more.

Recipe for delicious cottage cheese Easter without eggs (with strawberries)

• cottage cheese (fat content 9%) -450g
• sugar - 120g
• butter - 100g
• salt - 1/4 tsp.
• lemon (zest) - 1/2 pcs.
• dried strawberries - 130g
• vanilla essence - 1/2 tsp.

To prepare cottage cheese Easter without eggs: Place fresh cottage cheese in cheesecloth, tie a knot and hang it over the sink to drain the whey. After this, rub the cottage cheese through a sieve to make the finished curd mass softer.

Grind dried strawberries in a blender. You will get a homogeneous viscous paste. Grind the softened butter to the consistency of sour cream, add sugar, salt, lemon zest and vanilla essence. Using a mixer, knead into a homogeneous light mass.

Transfer the whipped butter with sugar into a bowl with cottage cheese. Gently, moving the spoon from bottom to top, mix the cottage cheese with butter. Now you can add strawberries and mix again so that the berries are evenly distributed in the curd mass.

Transfer the curd mass for Easter into a bowl lined with gauze, place under a press and put in the refrigerator overnight. If liquid forms on the plate with Easter, drain it. In the morning, turn the bean bag over onto a plate and remove the gauze. See also at WANT.ua for family and friends.

In addition to the Easter cake decorated with sugar sprinkles and multi-colored eggs, Easter, an airy dish made from cottage cheese, is a must on the festive table.

Easter can be sweet and salty, raw and boiled. Unlike ordinary cottage cheese desserts, Easter is an expensive dish. Only the highest quality products are suitable for its preparation, and they are needed in large quantities.

You also need to be patient, because Easter is made slowly, adhering to the requirements specified in the recipe.

Subtleties of cooking

• Before you start preparing Easter, you need to purchase a bean box - a collapsible form consisting of four planks that are fastened together. You can also buy a plastic bean bag in stores. When assembled, the paska molds resemble a truncated pyramid.
• Easter can also be made in a regular saucepan. But in this case, you will need to drain the serum that has come to the surface several times. You can also use a new... flower pot. It is lined with a thin cloth, filled with curd mass and placed on a saucepan into which the released whey will be drained.
• For Easter you need to take only the best cottage cheese. It should be soft, homogeneous, dry. To get rid of excess moisture, it is placed under pressure before use.
• Cottage cheese for Easter is rubbed through a sieve twice. Those housewives who grind it through a meat grinder do the wrong thing. The cottage cheese passed through a sieve is airy and soft. And cottage cheese, crushed in a meat grinder, turns out crumpled and viscous. Of course, you can make Easter from it, but its quality will be much worse.
• The eggs must be fresh, as some Easter recipes call for them raw. Before use, they must be washed in warm water so that the dangerous pathogenic microorganism - salmonella - does not get into the dish.
• If the recipe calls for cream, it should be 33 percent fat so that it whips well. Cream with a lower fat content can be used if it does not need to be whipped during the cooking process.
• Butter in Easter should only be real butter, not a spread.
• At Easter they put candied fruits, raisins, nuts, and zest. It is flavored with vanilla, cinnamon, cardamom, and star anise. Spices must be thoroughly crushed and sifted through a sieve.
• All recipes indicate large proportions, since the pasta box must be filled to the top with curd mass.

Easter is raw

Ingredients:

• cottage cheese – 2.5 kg;
• sour cream – 250 g;
• butter – 200 g;
• sugar – 200 g;
• salt - to taste.

Cooking method

• Combine softened butter with sugar and grind until white.
• Add sour cream and rub the mixture until the sugar is completely dissolved.
• Place the mixture in the grated cottage cheese and add salt. Mix everything thoroughly.
• Moisten a large thin cloth napkin or gauze folded in four layers with water and wring it out thoroughly. Cover the mold, making beautiful folds. The ends of the fabric should hang over the edge.
• Fill the pan to the top with curd mixture. Cover the future Easter with the ends of the fabric.
• Place the mold in a deep pan. Place a weight on top of it.
• Place in the refrigerator for 12-24 hours. During this time, all the whey will come out of the cottage cheese.
• The next day, remove the pressure, remove the lid, and unscrew the edges of the napkin. Tip the form onto a plate and carefully remove the Easter from it.

Video recipe for the occasion:

Easter creamy excellent

Ingredients:

• dry cottage cheese – 800 g;
• butter – 500 g;
• yolks – 5 pcs.;
• sugar – 400 g;
• vanillin;
• 33 percent cream – 300 ml.

Cooking method

• Rub the cottage cheese through a sieve twice.
• Place sugar, yolks and softened butter in a bowl. Add vanilla. Grind everything thoroughly until smooth.
• Combine this mass with cottage cheese.
• Whip the cream with a blender and add to the curd mixture. Stir gently.
• Place the prepared mass in a bowl or mold lined with a damp cloth (gauze).
• Place a weight on top and put it in the refrigerator until the next day.
• Turn the finished Easter over onto a plate and release it from the mold.

Easter custard

Ingredients:

• cottage cheese – 1.6 kg;
• yolks – 10 pcs.;
• cream – 300 ml;
• vanillin;
• sugar – 500 g;
• butter – 400 g.

Cooking method

• Pour cream into a saucepan. Add sugar, vanillin and yolks. Using a whisk, mix everything thoroughly and put on fire.
• Stirring constantly, bring until thickened over low heat, but be careful not to let the mixture boil, otherwise the yolks will cook.
• Pour the mixture into another bowl. Place the container in a bowl filled with cold water. Add butter, cut into pieces. Stirring with a whisk, cool the mixture.
• Rub the cottage cheese through a sieve twice and combine with the custard.
• Stir the mixture until smooth.
• Cover the mold with a damp cloth or gauze folded in four. Fill it with curd mass. Cover the future Easter with the edges of the fabric and put pressure on it.
• Place in the refrigerator for 12 hours.
• Place the prepared custard Easter on a flat dish.

Easter chocolate

Ingredients:

• cottage cheese – 1.2 kg;
• sugar – 400 g;
• butter – 400 g;
• chocolate – 200 g;
• cream – 200 ml;
• vanillin.

Cooking method

• Rub dry cottage cheese through a sieve twice.
• Add softened butter to it and mash well.
• Pour in the cream.
• Grate the frozen chocolate and combine with the rest of the ingredients.
• Add sugar and vanilla.
• Mix everything thoroughly until smooth.
• Prepare the mold and fill it with curd mass.
• Put down the oppression. Place in the refrigerator for a day.
• Place the finished chocolate Easter on a flat dish.

Easter with candied fruits

Ingredients:

• cottage cheese – 1 kg;
• eggs – 5 pcs.;
• butter – 200 g;
• 20 percent cream – 400 ml;
• sugar – 230 g;
• candied fruits – 200 g.

Cooking method

• Rub the cottage cheese through a sieve twice.
• Add soft butter and rub everything together.
• Add candied fruits cut into small pieces and stir.
• Combine eggs with sugar and beat with a mixer.
• Pour in the cream, stir and place on low heat.
• Stirring, heat the mixture until it thickens. But don't boil!
• Place the saucepan with the cream in a bowl of cold water and cool, remembering to stir so that a film does not form.
• Combine the cooled mass with cottage cheese.
• Place it in a form prepared according to all the rules. Place a weight on top. Place in the refrigerator for a day.
• Remove the finished Easter with candied fruits from the mold and place it on a flat dish.

Easter with almonds and raisins

Ingredients:

• cottage cheese – 1.6 kg;
• eggs – 9 pcs.;
• butter – 200 g;
• powdered sugar – 800 g;
• almonds – 100 g;
• sour cream – 250 g;
• raisins – 150 g.

Cooking method

• Rub the cottage cheese through a sieve twice.
• Add sour cream and stir.
• Place soft butter in powdered sugar and rub until white.
• Continuing to grind the mixture, add eggs one at a time.
• Mix it with cottage cheese, chopped almonds and washed raisins.
• Place in a bean bag, put oppression on top and put in the refrigerator for 12 hours.
• Carefully turn the finished Easter with almonds and raisins onto a plate.

Easter with hard yolks

Ingredients:

• cottage cheese – 1.2 kg;
• butter – 400 g;
• eggs – 15 pcs.;
• 33 percent cream – 750 ml;
• powdered sugar – 300 g;
• vanillin - to taste.

Cooking method

• Hard boil the eggs. Separate the yolks from the whites and chop.
• Rub the dry cottage cheese through a sieve twice along with the yolks.
• Combine with soft butter and rub well.
• Mix the cream with powdered sugar and beat with a mixer.
• Knead all ingredients thoroughly until smooth.
• Place the curd mixture into the prepared pan or other form. Place a weight on top. Place in the refrigerator for 12 hours.
• Transfer the finished Easter with hard-boiled yolks to a dish.

Note to the hostess

• Almonds are placed in peeled form during Easter. To remove the skin, the kernels are poured with boiling water and left for half an hour. Then the almonds are dried and crushed.
• The finished curd mass can be whipped using a blender before placing it in the pan.
• Easter can be prepared without adding sugar, adding salt to taste. In this case, vanillin is not added.

Cottage cheese Easter is a dish that is served at the festive Easter table along with and. This delicious sweet dessert is prepared only once a year using a pasochnitsa (a special shape in the form of a truncated pyramid). The cottage cheese is ground, mixed with sour cream and other ingredients of the recipe, supplemented with nuts or dried fruits.

According to the method of preparation, cottage cheese Easter can be raw or boiled. In the first case, the recipe does not provide for heat treatment - all components are immediately ground into a single mass and placed in a mold. In the second option, the mixture of ingredients is preheated over low heat. We will look at a step-by-step recipe for boiled cottage cheese Easter with candied fruits and raisins.

Ingredients:

• cottage cheese with a fat content of 9% or higher - 600 g;
• butter - 100 g;
• sour cream from 20% - 200 g;
• yolks - 4 pcs.;
• sugar - 100 g;
• vanilla sugar - 1 teaspoon;
• raisins, colored candied fruits (or other additives) - 100 g each.

Easter cottage cheese recipe with photos step by step at home

How to make cottage cheese Easter with candied fruits and raisins

1. The first thing to do is grind the cottage cheese, no matter how fatty and silky it is initially, through a sieve, or beat it using a submersible blender. It is extremely undesirable to neglect this point - in this case it is very important to achieve the smoothest possible composition so that the finished Easter turns out tender and homogeneous, without curd grains.
   
2. In a thick-bottomed saucepan, combine the already mashed cottage cheese with sour cream, vanilla and regular sugar, as well as soft butter, cut into small cubes. Separate the yolks from the whites and also add them to the curd mass.
   
3. After mixing the ingredients, place the pan on the stove. Heat over low heat, thoroughly stirring the curd mixture. When exposed to temperature, the mass will gradually begin to become more liquid - this is completely normal, as it should be!
   
4. When air bubbles begin to rise from the bottom, remove the curd mixture from the heat - there is no need to wait for active boiling. Cool until slightly warm.
   
5. Add colored candied fruits and raisins to the curd mass (do not forget to rinse and dry in advance), mix. If desired, you can add other additives to Easter - any chopped nuts, a mixture of dried fruits, fresh berries.
   
6. We moisten the gauze with water, wring it out, fold it in two layers and lay it inside the bean bag (the edges of the fabric should hang down on the sides). Place a plate underneath to allow the liquid whey to drain into it. If there is no special form for Easter, you can use a regular colander or take a large plastic bottle and make holes at the bottom for the liquid to escape.
   
7. Fill the prepared container with curd mass (in our example, we use a pastry bowl designed for 900g of Easter).
   
8. We lift the edges of the gauze hanging on the sides and wrap them, hiding the curd mass under the fabric. We place a load on top (for example, a container of water). Place in the refrigerator for at least 12 hours.
   
9. After a while, we remove the load and open the edges of the gauze. Cover the cottage cheese Easter with a plate and turn it over. We remove the bean bag and remove the fabric.
   
10. If desired, we decorate the cottage cheese Easter with confectionery sprinkles or in another way. Cut into pieces and serve.
    

Cottage cheese Easter with candied fruits and raisins is ready! Bon appetit!

- a special dish made from cottage cheese, which, according to all traditions, is prepared only once a year on the holiday of Great Easter. The custom of preparing cottage cheese Easter is widespread in the central and northern regions of our Motherland. In the south of Russia and Ukraine, Easter or Paska is the name given to holiday bread or bread, which is baked according to traditional recipes. They also paint brightly and arrange an elegant Easter corner.

In this article you will find delicious recipes for cottage cheese Easter without baking, which is based on a very healthy product. Children will really like this tasty and tender cottage cheese Easter. Find your universal Easter recipe from cottage cheese. Your family will definitely appreciate this Easter cottage cheese dessert.

We choose high-fat cottage cheese, or preferably homemade. Due to its fat content, the tenderness and excellent taste of the dessert are achieved. According to all the rules and traditions, it must be rubbed through a sieve twice. In modern times, many housewives resort to blenders and choppers; you can also mince them a couple of times.

There are opinions that cottage cheese is one of the oldest sacred foods associated with the worship of fertility deities. Many rituals in ancient times, such as the spring ceremony of welcoming the earth and the first plowing of the field, were carried out using cottage cheese and other dairy products, which had extremely symbolic meaning for believers.

Cottage cheese is more than food, because it is the best thing in milk, its essence, the most nutritious and beneficial for the human body. And pureed cottage cheese, and even with sugar and the best butter, is a generous gift from nature.

There are two ways to prepare cottage cheese Easter. Both are without baking, but in the first so-called “raw” method we mix the products and immediately put them in a mold. The second method is to brew the Easter mass in a thick-bottomed container over a fire. The method for preparing custard cottage cheese Easter is not at all complicated. The only difference is that at a certain moment the mixture of products heats up, but under no circumstances should the curd mass be brought to a boil.

Custard cottage cheese Easter with raisins and candied fruits

You will really like the delicate texture of this custard Easter and its excellent taste with lemon zest, raisins and candied fruits. Nuts will add a pleasant flavor.

An excellent recipe for Easter will not leave anyone indifferent at the holiday table. Cook with pleasure!

You will need:

• 550 g full-fat cottage cheese
• 50 g butter
• 130 ml sour cream 20% fat
• 100 g granulated sugar
• 2 pcs. chicken egg
• 1/5 tsp. table salt
• 1 tsp. vanilla sugar
• 1/2 pcs. lemon zest
• 80 g walnut
• 70 g raisins
• 70 g candied fruits
• Easter decorations
• piece of gauze fabric

Cooking method:

We will need a mold for cottage cheese Easter, the dimensions of which are 11.3 cm x 11.3 cm x 4.8 cm

Pour hot water over the raisins for 30 minutes, then dry them well on a paper towel.

We break the fatty cottage cheese with a blender until soft, you can also soften it by passing it through a meat grinder, or rub it through a sieve

When the cottage cheese becomes more homogeneous in consistency, add eggs and sour cream

Continue blending with a blender

Butter can be added to cottage cheese Easter according to your taste, varying the amount from 50 g to 150 g

Beat the mixture well with a blender, pour it into a saucepan with a thick bottom, and place on medium heat.

Heat the curd mixture and reduce the heat, stirring continuously for 6-8 minutes until it boils, but the mass should not boil under any circumstances

Add candied fruits, nuts and raisins, mix thoroughly

Place the Easter pan on a shallow plate

Pour the mixture into the prepared pan, lined with a couple of layers of gauze.

Place 6-8 multi-colored candied fruits on the bottom of the mold before filling it with gauze; they will serve as an additional decoration for the top of the future Easter

Fill the mold with curd mixture to the very edge

Carefully cover the top of the Easter with the edges of the gauze fabric, place a board or small plate and pressure on top, place the structure in the cold for 1-2 days

Drain the curd whey from the bottom plate in time

After 1-2 days of pressing the Easter, we disassemble the structure and remove the oppression

Unroll the gauze fabric, release the base, place a plate on top on which Easter will be decorated and served

Turn the Easter over and carefully remove the gauze from the surface of the Easter; the candied fruits look very nice on top

Decorate Easter to your liking

Bon appetit!

Marble cottage cheese Easter with nuts and dried fruits

It is very easy to make such a beautiful marble Easter with your own hands at home. Cocoa gives the stripes their tint, while dried fruits and nuts add their own unique flavor.

A delicious and delicate dessert on your table for the holiday will undoubtedly delight your family and guests. Feel free to take note of the recipe and get ready for the holiday!

You will need:

• 1 kg cottage cheese 9-12% fat
• 100 g sour cream
• 200 g butter
• 1 tbsp. granulated sugar (or powdered sugar)
• 5 g vanilla sugar (1 sachet)
• 0.5 - 1 tsp. cocoa powder
• 100 g dried fruits
• 100 g nuts
• confectionery topping
• piece of gauze fabric

Cooking method:

Grind the fatty cottage cheese in small batches through a sieve
Add softened butter and grind it with cottage cheese

Add sour cream, granulated sugar, vanilla sugar, mix until smooth

Separate 1/3 of the mixture into a separate bowl, add prepared dried fruits (dried apricots and raisins) and chopped nuts there, mix well

After dried fruits, add 0.5 teaspoon of cocoa powder or more - depends on the desired color of the “marble” stripes

So, the mixtures for Easter are prepared, put the form for Easter on a shallow plate

Line the inside with 1-2 layers of gauze cloth.

Then we alternate the colors of the mixtures, carefully leveling the layers with a tablespoon or spatula

We finish the base with a white mixture and cover it on top with the edges of gauze fabric

Place a small plate or saucer of a suitable size on top, press on top to remove excess moisture, put Easter in the cold for 12 hours

In time, drain the whey from the bottom plate, which comes off while Easter is under pressure.

After 12 hours, remove the oppression, unfold the gauze fabric, freeing the base

Cover the base with a dish and turn the Easter over in the mold, open the mold on one side and carefully remove the gauze from it

Decorate with confectionery sprinkles or chocolate chips if desired.

Bon appetit!

Easter cottage cheese “Tsarskaya” with boiled yolks

Such a great-tasting and solemnly decorated Easter lives up to its name - “Royal” Easter made from cottage cheese with dried fruits and candied fruits. This elegant Easter is a real queen among Easter desserts.

Be sure to prepare such a beauty for the holiday, everyone will be simply shocked by the grandeur of the idea and its chic execution. Happy and joyful Easter to you! Good luck!

You will need:

• 500 g fat cottage cheese
• 3 pcs. boiled yolk
• 200 g butter
• 200 g sour cream 2% fat
• 150-200 g powdered sugar
• 0.5 tsp. salt
• 0.5 tsp. vanilla sugar
• 150 g candied fruits
• 100 g nuts
• 50 g raisins
• grated white and dark chocolate
• food beads for decoration
• piece of gauze fabric

Cooking method:

Grind the boiled yolks through a sieve with a spoon, add sour cream and mix well

Grate the cooled butter on a coarse grater and add it to the main mixture.

The final mixture is not homogeneous

To achieve uniformity, it is necessary to grind the resulting mixture in small parts through a fine sieve.

Pre-soak the raisins in hot water for 30 minutes, then be sure to dry them thoroughly on a napkin.

Decorate the curd dough with candied fruits, raisins and nuts, mix thoroughly

We choose any nuts according to your taste, but it is better to choose delicate varieties such as peanuts, cashews or walnuts

So, our curd mixture is ready

Place a sieve in a separate bowl and cover it with gauze cloth in 4-6 layers

Spread the curd mixture, leveling and compacting it with a spatula

Cover the mold with the edges of gauze fabric, folding them into an envelope

Place a small plate of a suitable size on top of the fabric and place pressure on it, put it in the cold for 24 hours

After a day in the cold, we disassemble the structure, remove the oppression, and open the gauze fabric

Turn the sieve over along with the dish

Carefully remove the gauze from the Easter

To further decorate Easter, you need to draw and cut out a stencil

On a double-layer napkin we outline a small plate with which we covered Easter under oppression

We need a ruler

Using simple steps, we cut out two parts of the stencil; for decoration we will need both

Cover the base of the Easter with the outer part of the stencil, as shown in the photo

Use large confectionery beads to highlight all the vertices of the flower.

Now cover the white chocolate flower with another part of the stencil.

Add beads to the surface of the Easter

Now we decorate the uncovered surface of the Easter with dark chocolate down to the very base.

We lay out a cross of beads on white chocolate and complete the Easter decoration with smaller beads

Bon appetit!

Delicious Easter with gelatin and candied fruits

Such a bright and amazing snowy Easter cottage cheese with gelatin and candied fruits on your table - this is a holiday for children and adults! Everyone will like it, and your hand will reach out for another piece! After all, it will be simply impossible to resist!

Feel free to try to prepare it for the holiday of Easter, and it will be an excellent dessert option that your family will ask you to make again and again. Delicious impressions to you!

You will need:

• 600 g cottage cheese
• 125 g sour cream 20% fat
• 50 g butter
• 1 tbsp. powdered sugar
• vanilla
• 30 g cream
• 1 PC. banana
• candied fruits to taste
• 20 g gelatin

Cooking method:

Soak the gelatin in a glass of cold water - it should swell

Pass all the cottage cheese through a sieve, rubbing it with a spoon into a mixer container

Add sour cream, powdered sugar, salt and vanilla to the cottage cheese.

Beat with a mixer until completely smooth

The gelatin has swollen, it must be melted in a microwave or over a fire in a bowl

Under no circumstances should gelatin be brought to a boil - it will lose all its gelling properties!

Add melted gelatin to the curd mass and mix again with a mixer

Place some of the curd mixture in a separate bowl.

Add candied fruits (or dried fruits) to taste

We will add fresh banana to the curd mass, which we have collected in a separate bowl.

Grind the banana into half rings, mix it with the curd mass

Prepare the mold - place the Easter mold on a shallow plate and line it with wet gauze cloth

Fill the mold with the curd mixture with candied fruits to the very top, compacting it well and leveling it with a spoon.

Cover the base of the Easter with the edges of gauze fabric, place a suitable saucer and oppression on top

Place the entire structure in the cold for 2-3 hours

Now we will make small Easter eggs in silicone mold

First put the curd mixture with candied fruits into the mold, compacting it with a tablespoon

Place the mold in the cold, after 2-3 hours it will completely harden.

After 3 hours, take out the cottage cheese Easter, remove the pressure, open the gauze cloth on top, turn the Easter over onto a plate

Now you can decorate it as you wish, although it already turned out very beautiful and elegant

Bon appetit!

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