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Tsar's Easter, cottage cheese with condensed milk

1183

Kitchen Russian

Calorie content 215.4 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 6 gr.

Fats * 11.8 g

Carbohydrates* 25.9 g

Tsar's Easter, cottage cheese with condensed milk

Content

For many families, Easter cottage cheese is more popular than Easter cakes. And it is not surprising - the delicate, melting in the mouth dessert has a pleasant creamy-curd taste and leaves few people indifferent. In this recipe, add boiled condensed milk to the curd. It will provide "caramel" to both the taste and color of the finished Easter. We also add candied fruits - they will refresh the curd mass with sweet and sour splashes and add brightness.

Ingredients

Curd 9% 300 gr. Sour cream 20% or Sour cream 26% 100 g Butter 100 g Vanilla sugar 2 tsp Candied fruit 75 gr. Boiled condensed milk 200 gr.

Cooking process

Usually, it is recommended to rub the cottage cheese separately through a sieve before cooking Easter, to provide the Easter with a delicate uniform texture.

We suggest immediately mixing all the ingredients in a bowl and punching the mixture with an immersion blender. This will significantly speed up the process and give excellent results. We put cottage cheese in a bowl, put fat sour cream, vanilla sugar for flavoring and boiled condensed milk to it. It is important to choose quality natural dairy products. Vegetable substitutes will not have the best effect on the final taste of the dessert.

We punch all the ingredients with an immersion blender until a completely homogeneous, homogeneous, smooth mass is obtained.

Pour candied fruits into the resulting curd-caramel mass. If they are large, it is better to cut them beforehand, into smaller pieces. We mix candied fruits with the total mass using a spatula - we no longer use the blender.

We cover the paste box with gauze folded in two or three layers. We put it in a bowl or a deep plate so that the whey flows into it.

We fill the form with the prepared curd mass, level the surface. We lift the hanging edges of the gauze up and fold it on top of each other, wrapping the curd mass. We put a load on top: for example, a bag of juice, a can of water. We remove Easter under oppression in the refrigerator for twelve hours - the dessert should thicken, the excess serum should drain.