New Recipes 2021

Five recipes Easter cottage cheese

1. EASTER "BOYARSKAYA"

Ingredients:
400 gr. cottage cheese (better fatter, 9%)
100-150 gr. Sahara
100 gr. softened butter
1 yolk
200 ml. cream 33%
1 tsp vanilla sugar
0.5 cup raisins
a handful of candied fruit.

Cooking:

If the curd is watery, it must be wrapped in cheesecloth and put under a small press, leaving it in the refrigerator for the night.
Curd the cottage cheese twice through a sieve. Scald raisins with boiling water, dry on a paper towel, finely chop the candied fruit.
Grind butter with yolk, whip cream with sugar and vanilla sugar.
A special shape for Easter or an oval bowl to cover with slightly wet gauze, its edges should hang down.
In a bowl, thoroughly mix the cottage cheese, butter, cream, raisins and candied fruits, put the resulting mass in the form,
rammed, lift the edges of the gauze upstairs, put a saucer or a small plate on top,
Press down with a small load, you can liter jar of water.
Remove Easter in the fridge for a day.
Then carefully turn the Easter on the dish, remove the gauze, decorate the Easter with candied fruits or raisins.
Keep refrigerated.

2. EASTER CHOCOLATE

Ingredients for 2 small or 1 large Easter:
1 kg fat cottage cheese, grated through a sieve
8 egg yolks
200 g butter at room temperature
1 cup of thick cream 36%
250 g of powdered sugar
1 tablespoon of orange liqueur
3/4 cup orange candied fruit peel
50 g dark chocolate 70%

Cooking:

Beat yolks with sugar in a fluffy mixture with a mixer.
Add cream, continue to beat.
Pour into a saucepan and put on the fire.
Bring to a boil and remove from heat.
Then add cottage cheese, softened butter, orange liqueur and mix until smooth.
Add liquid chocolate and mix until smooth.
All beat with a mixer.
After whipping thoroughly, add orange candied peel and mix.
Mass put in cheesecloth and put under the press that would be a liquid.
Refrigerate overnight.
The next day, carefully remove from the mold, garnish with chocolate and orange zest and serve.

3. CUSTOM EASTER WITH SPRING

Ingredients:

Cottage cheese – 1 kg
Sugar – 1 cup
Butter – 100 grams
Sour cream – 100 grams
Cream – 100 ml
Honey – 3 tbsp. spoons
Yolks – 4 pieces
Lemon zest – with 1 lemon
Vanilla sugar – 1.5 tbsp. spoons
Dried apricots – 150 grams
Cognac – 2 tbsp. spoons

Cooking:

For Easter, buy cottage cheese fat. Better on the market or cook your home.
Cottage cheese should be well squeezed and let the serum drain.
Cream must be at least 20% fat, and sour cream is better – 30%, but not less than 20%.
Lemon wash and clean the zest. Cut into small strips or grate.
Wash dried apricots, dried and soaked in brandy for a few minutes.
It is possible and in rum or liquor. Then cut into small cubes or strips.
Curd wipe through a fine sieve. Melt the butter.
Add dried apricots and lemon zest to mashed cottage cheese.
In a saucepan, mix the cream, honey, yolks (2 pieces), vanilla sugar,
put in a water bath and boil for 3-4 minutes.
In a separate bowl, rub the remaining yolks with sugar,
add melted butter, sour cream. Everything is well whipped.
To the prepared cottage cheese add the egg-honey mixture, mix well.
Prepare a form where you will put the curd mass.
Dampen gauze with water, squeeze and lash it all form.
Put the curd mass with a spoon, well tamping every portion.
When the form is filled, wrap the ends of the gauze,
press down on the top of the form and leave it in the fridge for 24 hours.
Ready Easter from the cottage cheese with dried apricots gently remove from the form of a dish or a flat plate.
It is possible to decorate Easter from cottage cheese with dried apricots by remaining dried apricots, raisins, colored marmalade,
lemon slices, thinly sliced ​​oranges, kiwi.
You can make a cream that you pour the curd Easter cake on top and decorate with whipped cream.

4. EASTER TSARSKAYA

Ingredients:

1 kilogram of 18% cottage cheese
400 grams of powdered sugar
400 grams of butter
300 grams of cream (30% fat or more)
100 grams of candied fruit
100 grams of raisins
100 grams of candied or dried cherries (optional, but cherries give a special flavor and aroma)
100 grams lightly roasted cashews or almonds
50 grams of chocolate (no added black, from 72% or more)
6 yolks (preferably home with a bright yolk)
12 grams of vanilla
To decorate:
Raisins and dried fruits to choose from
Candied fruit
Powdered sugar
Chocolate icing or melted chocolate

Cooking:

Wrap cheesecloth with gauze, put between two boards and press down with a yoke (for example, a 3-liter jar of water).
Substitute a bowl and put in the cold for 12-24 hours.
Squeezed curd rub twice through a sieve.
To do this, put on the bowl inverted sieve and wipe in small portions.
When you wipe twice, the curd will be lush and airy ..
Pour boiling water for about 10 minutes for candied fruit, raisins and cherries.
Drain and dry thoroughly with paper towels.
Chop the cherry and candied fruit.
The softened butter of a room temperature to pound with icing sugar.
Gradually, one by one, add the egg yolks, whipping until smooth.
Add grated cottage cheese, vanilla, candied fruit, raisins, chocolate and chopped nuts.
Mix everything thoroughly.
Beat chilled cream at low speed, otherwise they may turn into butter.
If the cream is liquid, you can add a thickener for cream or a little diluted gelatin.
Gently, constantly stirring to enter the cream into the curd mass.
Carefully leveling, cover passover box (or any other form) with a damp cloth or gauze.
Fill the form, tightly tamp, avoiding voids and air bubbles.
Put in a refrigerator for a day, crushing it with a light load
If you have added gelatin, then time is shorter.

5. RAW EASTER

Ingredients:

Cottage cheese 9% 350 g
Sour cream 20% 150 g
Egg 2 pcs
Sugar 100 g
Vanilla sugar 2 g
Raisin 100 g
Candied 150g
Cooking:

Rub the curd through a sieve, separate the whites from the yolks.
Add sugar to the yolks.
Add butter and sour cream.
Mix all ingredients thoroughly until smooth.
Add vanilla sugar at the end and mix.
Connect the curd and the resulting mass.
Add raisins and candied fruits.
Again, mix everything thoroughly.
We mold the baking dish with gauze and put the curd mass into it.
We close with gauze, we press well.
We put Easter in a cool place for at least 6 hours.
Take out the finished Easter from the molds, decorate with candied fruits and mint leaves.
To better curd the cottage cheese, you can put a load on Easter.

Enjoy your meal!




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