“I have the book The Art of Cooking, 1861, and in it I found old recipe curd Easter,” says Yulia Vysotskaya. “I don’t often use recommendations from old cookbooks, many of them seem outdated to me, but this recipe is so simple that I decided to take a chance and did not regret it.”
In a glass of warm milk, add 7 g of instant yeast and a little brown sugar. Mix dry foods separately - 450 g flour, 0.5 tsp. sea salt and the remaining brown sugar, in total you need 110 g of sugar. Thanks to instant yeast, you don't have to wait for the dough to rise, so you can safely mix dry products with milk-yeast mixture using a mixer. Continuing to beat, add 2 eggs, 1 yolk, 1 tsp to the dough. vanilla sugar and 150 g of soft butter - in small pieces. While the dough is kneading, cut into pieces 200 g of dark or milk chocolate.
Cut into pieces 200 g walnuts, combine them with chocolate, a pinch of cinnamon and 4 tbsp. l. unrefined cane sugar muscovado, which differs from granulated sugar in moisture and stickiness. This sugar pairs amazingly with nuts and chocolate.
“While we were making the filling, and the dough was ripe,” Yulia notes. - The dough needs to be praised more often. Tell him how lush, beautiful, smooth, fragrant and obedient it is, and then the pastries will turn out incomparable!
Lightly stir the dough with a spatula, cover it with a towel dipped in hot water, and place the bowl in a warm place for 20-30 minutes. Sprinkle the table with flour, put the increased dough on it and form a layer. Distribute 50 g of butter in small pieces over the surface of the dough, then lay out the filling in an even layer, roll the dough into a roll, cut into 3 parts and put them in a mold with a hole in the middle, generously brushing it with butter. Put the mold in the oven, while the first 15 minutes the temperature should be 200 ° C, then reduce the temperature to 170-180 ° C and bake for another 30-45 minutes. Put the finished pastry on a dish and cover it with any Easter icing for cakes. The chocolate grandmother turns out to be airy, tender and very tasty!
Easter bread with pistachios
Yeast dough with eggs, spices and raisins is somewhat reminiscent of Easter cake, but on . Throw in the bowl food processor 450 g flour, 50 g sugar and a bag of dry yeast. Mix 250 ml of milk in a saucepan, put on fire, add 50 g of butter and heat the milk so that the butter dissolves. Turn on the combine so that it starts mixing dry products, and then gradually pour the milk-butter mixture into the flour. Whipping speed should be low, this process will take about 10 minutes.
Put 2 handfuls of dark raisins in a saucepan, add the zest of one lemon and orange to it, squeeze the juice from the fruits and also combine with raisins and zest. Sweeten the filling 2 tbsp. l. sugar and put the saucepan on the fire so that the raisins sweat and absorb the citrus flavors. By this time, the dough should also mix, become elastic and obedient, it remains only for it to rise. Put it in a cup, cover with a damp towel and leave in a warm, draft-free place. And now grind the seeds from 2 cardamom pods, 2 cloves stars in a mortar, add 0.5 tsp to them. ground cinnamon, a pinch of nutmeg and a pinch of ground vanilla stick powder. Grind 2 handfuls of pistachios, add 150 g of soft butter and spices - you should get a soft cream.
When the liquid in the pot of raisins boils down by half, remove it from the heat. Mix cooled and lightly squeezed raisins with pistachio cream. Now roll out a rectangle of dough on a floured table, cover it with the filling, roll it up and connect the edges of the roll in the form of a ring. Place the bread on a baking sheet lined with baking paper and oiled, cover with a damp towel and let rest for 20 minutes. Brush the risen bread with egg yolk beaten with a pinch of salt and make cuts every 3 cm with a knife, not reaching the middle. You will get "petals" that you need to straighten. Put the bread in the oven - the first 15 minutes it is baked at a temperature of 200 ° C, and the remaining 20 minutes - at 180 ° C. Toasted fragrant bread is a real Easter masterpiece. You don’t even need to decorate it, but if you wish, you can use creative ideas for decorating Easter cakes and make the bread even more original.
Good day everyone! How much I gave you this year, wow, a lot. But I forgot about such a wonderful culinary masterpiece as cottage cheese Easter. fix and share different ways her preparation.
Such a curd beauty should definitely please everyone with its delicate taste and aroma of vanilla. The main thing is that you need to find the most important ingredient on sale so that it is of high quality and has a pleasant sweet-sour taste. Better to use cottage cheese. Plus, add candied fruits or raisins and you get something magical and incredibly appetizing.
It's also very beautiful, look, real cooking masterpiece, which you can easily do yourself at home or in an apartment. It would be a wish, wouldn't it?
There are many varieties of apiaries, they are completely raw, and there are also custard. There are also curd products that are baked in ovens. You usually prepare something for this celebration, share with me your secrets and tips. Maybe you know some special tricks, I will be grateful.
Before proceeding to the most important process, this is the preparation of the most delicate beauty, I want you to understand one very important thing. That you should buy high-quality and impeccable cottage cheese in the store, and not a fake. The end result of this sweet delicacy will entirely depend on this.
How to do it correctly? There are some subtleties, but they can be seen when you are at home, give him a check. On the counter can only be identified by appearance.
Take any of your favorite frying pans and heat it to the limit, lubricating with a drop of vegetable oil, now the most decisive moment - throw a pinch of cottage cheese. Holding your breath? Wow, it's reddened and you can see a perfectly beautiful brown crust. Congratulations, you bought the right and useful, and most importantly, a real product. But if this did not happen and it seemed to melt, roll down and fu, it looks disgusting, then alas, ah, this is something vile.
Also, if you want to quickly check and move from theory to practice, then take a drop of iodine and sprinkle it. The result will be like this.
Curd Easter from cottage cheese 2020 - a classic recipe for cooking
You probably think that this chic dish is difficult to make. To your great surprise, I can tell you that this is not so. In addition, you can still make such a dessert with an interesting ingredient, this is with poppy seeds. You can not add it, see for yourself, but with it the dish will turn out more elegant and fragrant.
You can take a poppy already steamed, and if you don’t have one, then you will need to do this procedure yourself.
Well, of course, without raisins and my favorite nuts, which I add almost everywhere, I can’t do without.
We will need:
- cottage cheese fat - 600 g
- milk - 60 ml
- sugar - 140 g
- lemon - 1 pc.
- sour cream 25% fat - 90 ml
- steamed poppy - 100 g
- raisins - 55 g
- walnuts - 35 g
- powdered sugar - 55 g
- drinking water - 100 ml
Cooking method:
1. The first and most important thing is the preparatory work with the poppy. It needs to be steamed, put it in a bowl and fill it with milk and sugar, boil it on fire for 20 minutes, then let it cool, and drain the excess milk.
So, now take the cottage cheese and rub it well with a fork, or better use a sieve, wipe the whole mass through it. If this is not done, lumps may form that will interfere, but we do not need it.
2. But, it’s better if you entrust this business to an electric blender, then the mass will be generally soft and certainly homogeneous.
3. Next, grate the zest of one lemon on the smallest grater (you can also take half), sprinkle with drops of juice to your taste and turn on the blender again.
Important! The zest should be present evenly in this mass.
4. Now proceed to the filling, without it, nowhere, it is she who will make our beauty the most delicious on your table. Mix poppy seeds, raisins and nuts in a bowl, sprinkle with powdered sugar and pour boiled water over it.
Cook this mixture on the stove for about four minutes, on the lowest heat after boiling. And then also grind with a blender to a paste-like consistency.
5. Take a special mold, it looks and resembles a triangular pyramid, cover it and wrap it with wet gauze, put the prepared curd, a little black filling.
6. After again the same layers, you can repeat as you like, this is your personal business. And distribute your imagination and ingenuity as needed, the only curd should be the last layer. You need to carefully and evenly distribute it with a spoon over the entire surface of the bean box.
Then bend the edges of the gauze, turn it over and put oppression on it, use something suitable for this purpose, such as a glass of water. You need to put a cup or plate under it, because the liquid will stand out, like serum, and ideally it should be removed.
7. Put the almost finished creation in the refrigerator overnight. And in the morning, remove the form and decorate with confectionery powder and any decorations, such as grated chocolate, as well as berries. It turned out to be a royal curd delicacy in its raw form, but very beautiful and attractive. Um-am, swallow your fingers. Bon Appetit! Eat in good health, but quickly))).
Easter with cottage cheese without baking: a recipe without eggs
We are all always looking for something simpler, because there is nothing better to cook so that it is both tasty and easy. Is not it? I offer you a variant of raw pasta with candied fruits and an interesting combination of products, this is white chocolate and cream.
Get a royal dessert for your closest and loved ones. How do you look at it? Do you want to please them with something original and amazingly appetizing? Then go ahead, and I will help you with step-by-step photo illustrations.
The secret here is still an impeccable form, it is made on the basis of gelatin. Great, I advise you to definitely try it at the long-awaited tea party!
We will need:
- cottage cheese - 7500 g
- milk - 100 g
- sugar - 245 g
- vanillin - sachet
- chocolate - 95 g
- gelatin - 15 g
- water - 70 ml
- cream - 550 ml
- candied fruits - 90 g
- poppy seed filling - 190 g
- icing
Cooking method:
1. If your cottage cheese is too wet, you need to drain all the moisture from it, this can be done using a regular colander or sieve. Ordinary clean gauze is best suited for this purpose.
While you are conjuring over it, soak the gelatin in water according to the instructions, as it is written on the packaging.
2. After all the liquid has disappeared, proceed to the next step, namely rubbing the cottage cheese through a metal sieve so that it becomes a homogeneous consistency and does not have large lumps.
3. Next, pour milk into any dish and add granulated sugar and a bag of vanillin to it, stir and boil this mixture. After drop it here White chocolate to make it melt. Cool this liquid to a warm state, about 55 degrees.
5. It is advisable to beat the cream with a mixer until small peaks and put them only after that to the rest of the ingredients.
Important! You can not beat, nothing terrible will happen.
Stir and immediately proceed to the next step of the work.
6. Take a special form or molds for cupcakes, and distribute the dough in them. Add candied fruits, you can add poppy seeds or nuts. In general, take what you like best. I love adding marmalade.
Interesting! If you want to be extraordinary, put a couple of spoons of cocoa powder into the curd mass, and then Easter will turn out to be chocolate.
7. If you use a bean bag, then wrap it first with gauze and go, that is, it is good to freeze in the refrigerator.
8. After some time, you will see that your labors were not in vain.
Interesting! If your family has small children, then you can cook such delicacies for them quite often, for example, on weekends.
9. And most importantly, it turned out to be charming and tempting, you just want to eat this curd delicacy already.
And how it looks with Easter cakes, but generally cool and super! What a gorgeous table, let yours be like that too. Icing or decorate the dish and serve, enjoy!
Sweet Pasochka with condensed milk (the best recipe)
In general, a super recipe, can you imagine, because sugar can be replaced with condensed milk. For spice, you can add more pieces of cookies, it will turn out insanely beautiful and at the same time amazingly tasty.
Interesting! Use cookies as you wish, you can easily make without it.
We will need:
- cottage cheese - 0.5 kg
- cookies - 200 g
- cream or sour cream - 100 g
- condensed milk - 0.2 kg
- butter - 0.2 kg
- vanilla sugar - a bag or vanilla essence - 1 tsp
- candied fruits - 50 g
Cooking method:
1. First, take the cookies and put them in a plastic bag, walk over them with a rolling pin. You can grind it into crumbs in a blender. But, you don't need to make it too small. After such a beating, mix them with one good tablespoon of condensed milk.
Place the cottage cheese in a glass container and add melted butter, then vanilla sugar for flavor, and, of course, sour cream. You can start by mixing everything with a regular tablespoon. But then you still have to grind this mass well.
Important! If suddenly you live in the kitchen without a blender, then grind the cottage cheese through an ordinary metal sieve or pass it through a meat grinder.
3. Then, if you are using candied fruits, add to this mass. All the same, for a change, you can not add, it's up to you. By the way, speaking you can use liquid vanilla, it will give you even more taste.
And here now we add condensed milk, the curd mass will immediately become thinner. That's the way it should be.
4. Now, as you guessed, take the bean bag and wrap it with gauze in a circle, it is better to moisten it in advance with plain water and wring it out well. Distribute the resulting curd consistency first, and then sprinkle with cookie crumbs. Cover with gauze, and also fix the top under the fabric.
5. Without this important action, you will not succeed, remember this. As expected, now you need to turn the pyramid over and put any container of water on it so that all moisture disappears from it. Send to the refrigerator for 12-13 hours.
Interesting! Glass liquids represent almost half a glass, wow, who would have thought.
6. Well, in the end, you have to remove all the sides of the mold and decorate this curd charm to your taste. And how do you do it, let it be a mystery to everyone, and then invite everyone to the tasting of the holiday. Bon Appetit!
Royal cottage cheese Easter with gelatin on Christ's Sunday
The easiest Easter recipe at home (without molds)
Do not be surprised, but you can really do without special forms, you can take any device, even a form for muffins or a regular one for giving salads is suitable. By the way, do not forget about what yours should be on this day.
Therefore, if you do not have a pastor, then create a culinary masterpiece without it, this is not difficult to do and it will turn out no worse.
We will need:
- cottage cheese - 0.5 kg
- cream 30% - 300 ml
- powdered sugar - 145 g
- gelatin - 10 g
- water - 0.5 tbsp.
- poppy - 50 g
Cooking method:
1. Beat cream with a conventional electric whisk, that is, a blender, add powdered sugar to them. Then add the cottage cheese and also beat everything so that the mass is uniform and homogeneous.
In the meantime, soak the gelatin in water in a separate bowl, please follow what is written on the package, usually 4 tablespoons of hot water are added there, you need it to dissolve. Then add it to the curd mass and mix again with a blender or mixer.
2. Now what happened, divide approximately by eye into two parts. You can add a poppy to one, and nothing to the other.
At your discretion, you can alternate layers of this dough, you can do it differently, for example, put it on the bottom poppy seed filling. In general, conjure, then you will definitely have a unique masterpiece.
3. Cover the form with a napkin and refrigerate for 4 hours. And voila, then take it out and enjoy your creation. Garnish with berries and mint leaves. Happy discoveries!
4. Any patterns can be laid out from confectionery powder and edible balls, for example XB or something like that.
Delicious custard Easter from cottage cheese with raisins
What could be better? Yes, probably nothing, especially if you like grapes or their dried fruits. Choose pitted raisins, otherwise it will not be very convenient to eat really))). take different varieties, for example, white, black and brown, because all the same, we do such a miracle once a year, and you can spend money. Although the costs are not large, you do not need to buy a ton).
In order not to repeat myself, I decided to present you with an option with chicken eggs so don't be surprised if you see them on this product list.
We will need:
- eggs - 3 pcs.
- raisins (pitted) - 0.5 tbsp.
- butter - 90 g
- dried cranberries - 0.5 tbsp.
- sour cream - 1 tbsp.
- sugar - 140 g
- cottage cheese - 0.5 kg
- lemon peel - 1 pc.
- vanillin - to taste
- sweet almonds - 0.5 tbsp.
Cooking method:
1. First of all, take care of the main ingredient, this is cottage cheese, squeeze it out if it is too wet for you, then mix with chicken eggs plus butter, sugar and sour cream. You will get a soft white-yellow mixture. Now you need to place this mass on the stove and cook a little over low heat until it thickens slightly.
This is done so that the mass becomes homogeneous in its structure. Next, how to achieve this result, add berries, vanilla, and, in fact, lemon zest with almonds.
Cranberries will be here, after all, by the way, if you have it, add it too.
2. Now everything is as always, place curd dough into the pasochnitsu, wrapping the sides with gauze, turn over, put oppression and wait about 12 hours in the refrigerator.
3. Decorate additionally with powdered sugar and put a bouquet of fragrant flowers on this spring day.
Easter cottage cheese recipe with candied fruit
A distinctive feature of this option is that it is made on the basis of chicken yolks. It is they who will give the desired result, that is, there will be a replacement, the dish will turn out without gelatin, but also jelly-like.
We will need:
- cottage cheese - 0.6 kg
- butter - 90 g
- sour cream - 190 g
- yolks - 4 pcs.
- granulated sugar - 110 g
- vanilla sugar - 1 tsp
- raisins, candied fruits - 150 g in total
Cooking method:
1. Have you ever eaten Easter with grains, but I once stumbled upon such a store masterpiece back in my student years. Such a mistake, they did not grind the cottage cheese to a homogeneous consistency. To do this, you have to pass it through a meat grinder, or use modern creations of science, such as a blender.
2. Next, it is worth mixing cottage cheese with sour cream, with granulated sugar and, of course, add vanilla here, stir. Next, you should already have butter room temperature, put it here. Well, as you can see, you need yolks, separate them from chicken proteins, be careful.
Important! It is best to use a special spoon for this - separate.
3. The next step, stir and put the dough on the fire, cook over low heat and be sure to stir. Fantastic, but the mass will become liquid, do not worry, you did everything right.
4. After the mixture begins to boil, turn off the heat and remove from the stove. Bring in the berries and candied fruits, the mass should already be warm by that time, about 40 degrees.
Important! Sort the raisins and wash well and dry with paper towels.
5. Fill a special mold, do not forget about gauze, otherwise it will be difficult to remove.
6. Then do as shown in the photo, do not forget about the saucer, liquid will definitely stand out.
Important! If you don’t have such a bead box, then you can replace it with another device that you can make yourself, for example, take a plastic bottle and pierce the bottom with a hole punch.
7. Wait about 13 hours and get out of the refrigerator, remove all unnecessary and eat to your health! Looks amazing, decorate with any decor, you can even use mastic.
Cooking an Easter treat according to the recipe of Yulia Vysotskaya
Anyone who can't wait to get advice and recommendations from Julia, run to watch this video from her YouTube channel. Remember that you can do this extraordinarily divine and one of the best dishes To bright holiday Easter.
Cottage cheese Easter from cottage cheese Zebra is the most beautiful and delicious!
Well, in conclusion, another super option, the bomb of this year, such a beautiful Easter, well, it will really be incomparable on your holiday table. It looks so great! Such a great option, be sure to use it.
We will need:
Stages:
1. Divide cottage cheese, sour cream and butter in half. Since we will do two types of "test". In the first bowl, put 50 g of cottage cheese, 3 tablespoons of sour cream, and 50 g of butter, plus 35 g of powdered sugar. Grind in a blender cup.
In the second bowl, put everything the same, but it is in it that you still need to add chocolate, which you melt in a water bath. And also beat in a blender to the mass.
2. Then take the mold and cover it with gauze. Spread the curd layer first, then the chocolate layer. So on, until you use up all the products. After that, cover the top with gauze and put the press in the form of a jar.
3. Put in the refrigerator and let stand for 12 hours, you will see the whey at the bottom of the plate. Drain it. Remove the Easter egg from the mold, turn it over and decorate with all kinds of Easter things. Bon Appetit!
Well, that's all friends. With the upcoming holiday, may all your plans come true and multiply. All the best and have a great day! Write reviews, put likes and add me to the group in contact, I will be only for))).
Cottage cheese Easter refers to one of the main dishes for the Easter table. For it, you need to purchase a collapsible form in the form of a pyramid - a symbol of the Holy Sepulcher. The pasochnitsa can be wooden or plastic, the letters ХВ and a cross are carved inside. To be honest, I didn’t have it for a long time, and for these purposes I adapted an ordinary round plate. You can use a colander. It is even more convenient, there are holes for draining serum.
For Easter, buy excellent quality cottage cheese. It is recommended to either buy on the market or make your own. It must be dry, fresh and homogeneous in composition. Ideally, let the whey drain at the very beginning, then pass through a sieve twice. And only then cook Easter from it - raw or boiled.
Do not use a meat grinder instead of a sieve or blender. She crushes the mass, makes it viscous, and airiness will not come to her. All products must be fresh and of excellent quality. Almond or Walnut pour hot water and forget about 20 minutes. After a while, the skin will easily peel off. After that, fry and grind.
Oil at least 82.5% as anything below is trans fat. Dried fruits are steamed, chopped (if large). We rub the zest of a lemon or orange on a fine grater, without touching the white part, or the finished product will be bitter.
Spices such as cardamom, cinnamon, nutmeg grind in a mortar or coffee grinder and sift through a sieve.
Easter is a time-consuming dish only at first glance. If you have prepared the products correctly in advance, then it will not be difficult to make it. And the taste is tender, melting. For chocolate lovers there is an option.
I only cook it for the holidays. And my daughter, who does not like cottage cheese in its pure form, will definitely destroy part of the dessert by pouring it with condensed milk. For this article, I prepared it at an odd time. The husband, seeing a dish on the table, was afraid that he had missed an important day, which is never complete without and.
I have been preparing Easter for 25 years according to this recipe. Stunned! I have one relative who is a baker. Dough and yeast love it. What I can't say about myself. And in my piggy bank there are a lot of recipes that she shared with me. And this too. I'll tell you about the preparation of raw Easter. It doesn't take much time, but the result speaks for itself. Need to try!
The volume of products is large. I usually reduce, because my family does not need so much.
Prepare:
- Cottage cheese - 2.5 kg
- Butter– 200 g
- Sugar - 200 g
- Sour cream 20-25% - 250 g
- Salt - a little
- Dried fruits and nuts optional
- Cottage cheese buy proven, good quality. Pass it through a sieve twice.
- Softened butter is rubbed white with sugar using a whisk. When cooking Easter, I do not use a blender, everything is prepared so easily and quickly
- We take thick sour cream. If necessary, before adding to the oil, let it drain on gauze. Rub until the crystals disappear
- We add the creamy mass to the cottage cheese, a little salt, mix
- Fill the pasochnik, cover with a saucer, put a small load and in the refrigerator to reach readiness for 12 hours. I do it in the evening, in the morning it is already ready.
At the last stage, I add raisins and nuts.
Royal Easter on whipped cream with raisins and candied fruit
Raw royal Easter is easy enough to prepare, as it does not require brewing.
Products:
- 1 kg cottage cheese
- 500 g sugar
- 450 g butter
- 5-6 yolks
- 300 g 30% cream
- 100 g raisins, almonds, candied fruits
- Cardamom or vanilla (optional)
Cooking:
- Soften the butter and grind with sugar until white. It is more convenient to use a mixer
- Then add the yolks one by one. Flavor with ground and sifted cardamom or vanilla
- Rub the cottage cheese through a sieve twice and combine with the creamy part
- Pour almonds, raisins and candied fruit to the mass and mix everything. Candied oranges and lemon zest can be used
- Whipping cream is not long, but there is a chance of over-whipping
- Pour them into the curd mass and mix everything into a single mixture.
- Cover the pasochnik with a slightly damp cloth and tamp the mixture in it, close with a saucer, put oppression and refrigerate for 12 hours.
Easter creme brulee with Filevsky ice cream
Easter has a special place in the hearts of people. Preparing for it, start in advance. They make and make for the interior and, of course, bake Easter cakes and Easter.
You will need:
- Filevskoe ice cream - 250 g
- Butter - 50 g
- Curd - 400 g
- Sugar - 5 tsp
- Raisins - 100 g
- Almonds - 50 g
- Lemon
Cooking:
- We wipe the cottage cheese with a sieve or beat with a blender
- Soak raisins if dry. If not, then rinse and dry.
- Chop the almonds into medium pieces and toast if desired.
- Leave the ice cream and butter on the counter to melt.
- Combine cottage cheese with butter and sugar, then stir into ice cream
Add raisins, almonds and grated lemon zest - And then everything, as usual - we shift it into a mold and allow the serum to drain for 12-14 hours.
Cottage cheese with whipped cream and condensed milk
One name is worth something - so many goodies at once in one delicacy. I adore condensed milk and even more so whipped cream with their soft texture and delicate taste.
Prepare:
- Curd - 600 g
- Condensed milk - 200 g
- Butter - 130 g
- Cream 30% - 130 g
- Raisins - 100 g
- Vanillin
Cooking:
- We punch the cottage cheese with a blender or pass through a sieve
- Whip the cream and, together with the softened butter, add to the curd mass. Mix everything until smooth
- Pour washed and dried raisins
- We cover the form with wet gauze so that the ends hang down
We put the mass into it, cover it with gauze, put oppression on top of the plate, and place the beekeeper itself in a plate where the whey will drain. Leave overnight in the refrigerator, in the morning sweet and tender dish ready for tasting.
Raw on eggs with almonds and raisins
This recipe is taken from the Encyclopedia of Russian Ritual Cuisine. I already talked about her. These are old and time-tested recipes, and if you are not afraid to use raw eggs, then try making a delicious Easter.
You will need:
- 1.6 kg cottage cheese
- 200 g butter
- 800 g powdered sugar or fine sugar
- 9 eggs
- 250 g sour cream
- 100 g almonds
- 150 g raisins
Cooking:
- We wipe the curd mass to saturate with air. Plus sour cream
- In a separate container, grind the butter with sugar until white. We beat the eggs one by one. We achieve complete uniformity of the composition
- We combine both masses, raisins and almonds and mix well
- We fill the pasochnik and send it to the refrigerator for half a day.
How to make curd dessert on gelatin and sour cream
This rather a dessert, how classic easter, but also occurs. And when correct presentation and decoration will take its rightful place on the Easter table.
You will need:
- Curd - 600 g
- Sour cream (20%) - 120 g
- Butter - 50 g
- Powdered sugar - 200 g
- Cream (10%) - 30 g
- Gelatin - 20 g
- Salt, vanilla, candied fruit
Cooking process:
Pour gelatin with water (according to the instructions) and remove to the side
- We wipe the cottage cheese through a sieve. It turns out soft and tender.
- We send it to the mixer bowl. There - sour cream, powder, cream and butter and punch until a homogeneous composition. A little salt and vanilla and a little more
- Gelatin has thickened, it must be melted a little, but not boiled. Pour into the mass and again punch
- Add candied fruits, stir. It turns out a cheerful multi-colored mass
- We lay the pasochnik with moistened gauze and tightly tamp the curd mass, cover with edges
- We put the load on top and remove it for 3 hours until it hardens.
Carefully turn over on a dish, free from gauze, decorate and serve.
"Boyarskaya" for 1 kg of cottage cheese with candied orange
The name speaks for itself - a rich Easter for rich people. In the old days, it was cooked in noble houses.
Prepare:
- 1 kg cottage cheese
- ½ l cream 30% fat
- 0.5 kg sugar
- 300 g butter
- 2 yolks
- 100 g candied oranges
- Vanilla sugar
- We wipe the cottage cheese twice
- We break sugar, butter and yolks until white
- Whip the cream and combine with cottage cheese, creamy mass and candied fruit
- We fill out the form, cover with a light oppression and in the refrigerator.
"Popovskaya" on cream and boiled yolks without cooking
If you are afraid of salmonellosis, then instead of raw, you can use boiled yolks. The recipe is for Easter. Try cutting your food in half first.
You will need:
- 1.2 kg cottage cheese
- 400 g butter
- 15 hard boiled egg yolks
- ¾ l cream (30%)
- 300 g powdered sugar
- Vanillin
Cooking:
- Pass the curd twice through a sieve. Combine with melted butter and yolks. Add one at a time, grind, then more
- Separately, whip cream with powdered sugar and vanilla
- Mix both parts and pour into a mold. Put under oppression and after 12 hours enjoy a delicious and tender Easter.
Video on how to cook a creamy Easter on whipped squirrels from Yulia Vysotskaya
I love the drive that comes from Julia as she scurries around the kitchen like a squirrel, fast, fast. And her comments during cooking tempt to try to cook the dish right now and immediately. Watch and be inspired.
A simple and delicious cottage cheese recipe with raisins and cream
In the old days, not a single festive table could do without Easter. This recipe is quite simple, but tasty and fragrant.
Prepare:
- Curd - 1 kg
- Cream (20%) - 400 ml
- Sugar - 150 g
- Butter - 100 g
- Raisins - 200 g
How to cook:
- Cottage cheese wipe or punch
- We mix cottage cheese, butter, cream and sugar in one bowl - beat everything with a blender until smooth
- We mix the raisins and lay them in a bowl, put them under pressure in the refrigerator for at least 12 hours
- We take it out, carefully free it from gauze, decorate it and that's it.
Easter with mascarpone and agar-agar
The most delicate Easter, more like a sweet dessert. If your children do not like cottage cheese, then in this combination they will swallow it, ask for supplements and will not even think that you slipped them a product they hate so much.
- Curd - 300 g
- Mascarpone - 250 g
- Sugar - 100 g
- Cream 20% - 100 g
- Agar-agar - 1 tbsp.
- Raisins, candied fruit, almonds optional
Cooking:
- Beat cottage cheese with mascarpone with a blender until a soft creamy mass, combine with sugar and candied fruit
- We fall asleep agar-agar to the cream and heat. Stir constantly and keep on fire until creamy.
- Quickly, until the powder has seized, pour it into the curd mass and mix
- We shift into a mold and tamp it down so that the mass fits snugly against the walls. We send it to the refrigerator until it hardens. Agar-agar sets quickly enough when cooled, so the dessert will be ready in a matter of minutes.
Delicious dessert on boiled condensed milk flavored with ice cream
Has anyone cooked condensed milk as a child? It had to be done correctly, not overexposed so that the jar would not explode and turn into the correct color. And the taste? God, how delicious it was. For the pastry, of course, we will take a ready-made boiled boiled potato from the store. But if you are not lazy, then cook this delicacy yourself.
- Boiled condensed milk - 1 b
- Curd -1 kg
- Butter - 250 g
- Nuts, raisins optional
How to do:
- We prepare the curd as usual.
- Add softened butter to it and combine, then boiled. Punch with a blender to get the desired consistency
- Use additives as desired - raisins, dried apricots, candied fruits, dried cranberries
Instead of a mold, we take a sieve and put our dessert in it on gauze, on top of the load and in the refrigerator.
There are many recipes for making a dish, but including certain ingredients is only a matter of taste. And if you follow the rules for the preparation and selection of products, as well as cook correctly, then in any case you will get an awesomely tasty treat at the end.
- Cottage cheese take dry. Ideally, it should be squeezed out and hung in gauze so that the glass is excess liquid. Then Easter will turn out dense and grab faster
- To saturate with oxygen and give airiness, it is recommended to wipe the cottage cheese through a sieve a couple of times or punch it with a blender
- In the recipe, it is preferable to use powdered sugar. She disperses faster
- If you do not have a special form, use a colander or a regular bowl
- To enhance the taste sensations, add candied fruits, raisins, dried apricots, prunes, dried cranberries or cherries
- Oil required 82.5%
While writing the article, she was all licking herself. She could not stand it and sent her husband to the grocery store. So now my family at another odd hour feast on delicious dessert. Have a delicious Easter!
This holiday dish It is very easy to make and very tasty. The main component of cottage cheese Easter is, of course, cottage cheese, eggs, sour cream or cream, butter are added to it. Cottage cheese Easter can be, or maybe baked in the oven. It can also be cooked raw. Dried fruits, vanilla, chocolate are added to this festive dish ... Do you already feel how beautiful and tasty it will be?
If you do not want raw eggs in the dish, choose custard Easter recipes in the oven or recipes with boiled yolks. There are recipes without eggs at all, for example, with gelatin. All this you will find below in the article.
The shelf life of this dish is not very long, so do not make it too early. Raw Easter keeps in the refrigerator for a couple of days, so they are made small. Custard keeps in the refrigerator for up to five days.
To prepare cottage cheese Easter, it is convenient to use special forms - pastors, they are easy to buy in the online store. They look something like this:
Order the form in advance, because just before the holiday they may no longer be available. The tradition of making cottage cheese Easter is becoming more and more popular every year.
If nothing suitable was found at hand, you can make holes in any plastic form with a red-hot knitting needle.
This classic recipe raw cottage cheese easter. If you creatively approach its preparation, you will get such a wonderful, striped yummy.
Cottage cheese Easter is a festive dish, but it can be attributed to simply tasty and healthy food, and cook as a dessert for your family just like that, without a holiday. Nobody forbids. 🙂
- Cottage cheese 9% - 600 gr.
- Cream 35-40% - 500 ml.
- Butter - 100 gr.
- Dark chocolate - 2 bars
- Powdered sugar - 120 gr.
- Raisins, dried fruits, candied fruits, nuts - 100 gr.
- Zest of half a lemon
1. Pour a quarter of a portion of cream (about 125 grams) into a separate bowl, add all the chocolate there. Melt the chocolate in a water bath over low heat, stirring constantly.
2. Chop candied fruits and nuts. There should be about a glass of candied fruit in total.
3. Grind the cottage cheese through a sieve or beat with a blender. Add soft butter at room temperature and powdered sugar to the cottage cheese. We divide the finished cottage cheese into two equal parts.
Cottage cheese is ground through a sieve or whipped in a blender so that grains are not felt in it. Then Easter will be soft and uniform.
4. Beat the remaining cream with a mixer in a separate bowl until thick foam. Divide the whipped cream equally between the two parts of the curd mass.
5. Let the chocolate cool down a bit so that the curd does not curdle from contact with it and pour all the melted chocolate into one half of the curd mass.
6. Beat the light and dark halves of the curd mass separately with a mixer.
7. Add candied fruits and nuts to the finished curd mass. Half portion in white mass, half in chocolate.
8. Add lemon zest to the light part of the mass, you can grate it with a grater.
9. We put our pastry dessert in a form for Easter or any container with holes, for example, a colander. To do this, line the form with wet gauze in 2 layers. Put a part of the white layer on the cheesecloth, tamp it down and put the dark layer on top.
Then again white and dark. We put a press on top and leave it in the refrigerator until morning. Place a plate under the colander, excess whey will flow into it. Pour out the serum periodically.
10. We take out the cottage cheese Easter from the mold, free it from gauze, decorate with decorative elements.
Happy holidays and bon appetit!
Recipe for raw Easter from cottage cheese with boiled eggs
Raw cottage cheese Easter with boiled yolks for those who, like me, do not trust raw eggs. Suddenly there is something ...) Very simple holiday recipe. Choose better for this dish quality homemade fatty cottage cheese, because in raw recipes it is not heat treated. For those who love the smell of cinnamon, cardamom - you can add these spices for smell. You can also add lemon or orange zest.
Raw Easter is not stored for a long time, make it of such a size that you have time to eat it quickly, because there will be many other delicious dishes on the festive table.
For cooking we need:
- Fat cottage cheese - 500 gr.
- Butter - 200 gr.
- Sour cream 21% - 200 gr.
- Boiled yolks - 3 pcs.
- Powdered sugar - 150 gr.
- Salt - 0.5 teaspoon
- Vanilla sugar - 0.5 teaspoon
- Candied fruits - 150 gr.
- Nuts - 100 gr.
- Raisins - 50 gr.
- White chocolate - 40 gr.
- Dark chocolate - 60 gr.
1. Raisins are steamed with boiling water for 20 minutes and then washed.
2. Grind the boiled yolks through a sieve. You can grind them with a blender.
3. Add salt, vanilla, sour cream, powdered sugar, passed through a sieve to the yolks and mix all the ingredients.
4. Rub the cooled butter on a coarse grater, add to the yolk-sour cream mass and mix.
5. Beat cottage cheese with a blender or grind through a sieve. We combine the cottage cheese with the yolk-oil mass, add raisins, candied fruits, nuts and mix everything well.
6. We line the form with wet gauze. There must be holes in the form through which excess liquid from the cottage cheese will leave. It can be a special form for Easter or a regular colander or sieve.
It is necessary to cover the form with gauze carefully so that excess folds are not imprinted on the finished product.
7. We spread the curd mass in a mold, level it, close it with gauze. We put a plate under the form from below, and a load on top. We put Easter in the refrigerator for a day.
8. We take it out of the refrigerator, turn it over, free it from gauze, decorate with stencils and get a delicious and elegant cottage cheese Easter.
9. We use confectionery beads for decoration. Sprinkle grated white chocolate on top, grated dark chocolate on the bottom.
Cottage cheese raw Easter with gelatin
This product is reminiscent of curd dessert. It will turn out not as greasy as in the classic recipe. Thanks to gelatin, Easter keeps its shape perfectly. Children will like it very much, so you can safely make this dessert not only for a holiday. You can use any silicone mold for this recipe.
For cooking we need:
- Cottage cheese 9% - 600 gr.
- Sour cream 20% - 125 gr.
- Butter - 50 gr.
- Powdered sugar - 1 cup
- Cream 12% - 30 gr.
- Gelatin - 20 gr.
- Vanilla
- Candied fruit to taste
1. Pour gelatin with water, mix and set aside to swell.
2. Grind cottage cheese through a sieve to give tenderness and friability. You can beat the cottage cheese with a blender until smooth.
3. Add sour cream, powdered sugar, salt, cream, butter, vanilla to the cottage cheese and mix everything well manually or automatically.
4. Gelatin is completely dissolved in a small amount of water and poured into the curd mass, mix. Add candied fruit.
5. We spread the curd-candied mixture in a prepared and covered with wet gauze form. Since the mass with gelatin, the liquid will not stand out from the curd, just send it to solidify in the refrigerator for 2 hours.
6. We take it out of the refrigerator, free it from the mold and see a bright, beautiful Easter that perfectly holds its shape.
Hint: instead of candied fruits, you can use cooked jelly, cut into any size and shape.
Recipe for cooking with poppy seed filling
Curd Easter with a surprise! Another extraordinary approach to the festive Easter dish. This is not only an unusual serving, but also a very tasty addition. Inside it will be a filling of poppy seeds, raisins, nuts.
And just for poppy lovers!
For cooking we need:
- Cottage cheese - 600 gr.
- Cream - 100 gr.
- Milk - 250 ml.
- Sugar - 300 gr.
- Poppy - 100 gr.
- Gelatin - 1 tablespoon
- Walnuts - 50 gr.
- Raisins - 50 gr.
- Vanilla sugar - 10 gr.
- Water - 1/2 cup.
- easter shape
- Gauze
1. Pour gelatin cold water, mix and let it brew for 15 minutes.
2. Scald raisins with boiling water for a couple of minutes, then rinse and dry. When it later combines with wet poppy, it will swell a little more.
3. Poppy grind in a coffee grinder.
4. Pour the ground poppy seeds into a separate container, pour milk, add half a portion of sugar and put on a small fire for 15 minutes. During this time, the milk should almost evaporate and soak into the poppy.
5. Put the swollen gelatin on water bath on a very small fire so that it dissolves. In no case do not boil gelatin, otherwise it will lose its properties.
6. In a separate large bowl, spread the cream, the remaining sugar, vanilla. Add cottage cheese, gelatin to the same bowl and quickly beat well with a blender. You should get an absolutely homogeneous creamy mass, so that there are no grains left in the curd.
7. Combine hot poppy with raisins. Dry the nuts, grind and add to the cooled poppy seeds with raisins.
8. Line the prepared form for Easter with wet gauze in 2 layers. We spread the curd mass in the mold to half and make a recess inside the curd to put the poppy seed filling inside the curd mass. Top with cottage cheese and close with gauze.
9. We put oppression on Easter. Whey will come out of the curd mass, so we place the mold on a plate and send it to the refrigerator for the whole night.
10. We take out Easter, free from the form and gauze.
We meet guests, cut and enjoy the curd-poppy flavor.
Diet cottage cheese Easter according to the Dukan diet
Dedicated to everyone who is on a diet! 🙂
Bon Appetit!
That's all, best recipes at your fingertips. Do not forget to congratulate friends and relatives on the Bright Resurrection of Christ,
And look for proven, rare, vintage, interesting recipes. Who else could we turn to? Of course, to Yulia Vysotskaya. A charming artist, TV presenter and author of many culinary bestsellers taught us how to cook an incomparable vanilla easter with candied fruits and almonds.
VANILLA EASTER RECIPE WITH CANDED AND ALMONDS
What do you need:
(serves 4)
500 g dry low-fat cottage cheese
100 g candied fruits and dried fruits (papaya, melon, pineapple, cherry, cranberry, raisins, etc.)
90 g butter
80 g sugar
50 g almonds
2 yolks
100 ml cream
1 vanilla pod
How to cook vanilla Easter with candied fruits and almonds:
1. Rub the cottage cheese through a sieve.
2. Cut the vanilla pod, remove the grains and add to the curd.
3. Chop candied fruits and dried fruits.
4. Grind almonds in a mortar.
5. Beat the butter with a fork or a small whisk.
6. Add dried fruits, candied fruits and nuts to the oil.
7. Beat the yolks with sugar.
8. Pour the cream into a small saucepan and bring to a boil, but do not boil.
9. Add whipped yolks to the cream and, stirring constantly, heat over low heat until the cream thickens, then remove from heat, knead for another 3 minutes and cool.
10. Add butter with dried fruits and creamy yolk cream to the curd. To mix everything.
11. Line the Easter mold with a double layer of gauze and fill it with curd mass. Wrap the edges of the gauze crosswise, put the load on top and put at least a day in a cold place.
