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Easter cottage cheese with condensed milk and gelatin

1854

Kitchen Russian

Calorie content 221.6 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 4.2 gr.

Fats * 7.6 gr.

Carbohydrates* 38.4 g

Easter cottage cheese with condensed milk and gelatin

Content

Perhaps, it is even easier to cook Easter with gelatin than the classic version of the dessert with a long infusion under pressure. Gelatin "grasps" all the moisture of the dessert, keeps the given shape, and the draining of the whey becomes irrelevant. In addition, the consistency of such Easter is special - more dense, slightly jelly. Many people like this option more. Additionally, we use condensed milk, butter, cream and candied fruits - a sweet-creamy taste is provided.

Ingredients

Cottage cheese 600 gr. Boiled condensed milk 125 gr. Butter 50 gr. Powdered sugar 140 gr. Vanilla sugar 1 tsp Salt 1 pinch Cream 30 gr. Edible gelatin 20 gr. Candied fruit 1 handful

Cooking process

We immediately prepare the gelatin. Pour the granules into a small container and fill with half a glass of cold water. Leave it for ten to fifteen minutes to swell.

While the gelatin is infused, let's prepare the curd mass. We use fatty cottage cheese - such a product is softer and will give a richer taste. Put it in a bowl, add soft butter, powdered sugar, vanilla sugar, pour in the cream. Add condensed milk. You can use both boiled and regular. In the first case, Easter will have a caramel flavor and a warm, creamy color. If the condensed milk is ordinary, then the dessert will turn out to be snow-white and creamier in taste.

Using an immersion blender, punch the ingredients until a smooth mass is obtained.

We put the swollen gelatin in a water bath and heat with stirring. When a homogeneous liquid is obtained, remove it from the stove and introduce it in a thin stream into the prepared curd mass, while actively stirring it. To make sure that the gelatin has spread evenly throughout the curd mixture, you can additionally walk with a blender.

Next, add candied fruits, cut into small pieces, and mix.

We fasten the parts of the pasochny. We cover it from the inside with gauze folded in two layers. We fill the form with the prepared curd mass, level the surface.

We wrap the edges of the gauze up, covering the curd. There is no need to install a load on top, since the curd mass will freeze anyway, and the whey will not drain. We put the paste box in the refrigerator for eight to ten hours to solidify.

After the specified time has elapsed, we take the pasta out of the refrigerator, unfold the edges of the gauze and carefully turn the dessert onto a dish. The surface can be additionally decorated with pastry sprinkles or left as it is. Dessert can be served.

Bon Appetit!