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Easter curd custard with candied fruits

0
1136
Kitchen Russian
Calorie content 290 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 9.8 g
Fats * 22.1 gr.
Carbohydrates* 27.3 g
* per 100 gr. product
Easter curd custard with candied fruits
Content

This Easter has a very delicate taste with a pronounced creamy flavor. Be sure to wipe the cottage cheese through a sieve so that it becomes soft and homogeneous. When mixing the custard yolk mass and cottage cheese, we must use a mixer - it will help to beat the mass until an airy and completely homogeneous state. Such Easter will settle for at least twelve hours in the refrigerator - during this time the whey will drain, the consistency will become denser, and the taste will be saturated.

Ingredients

Cooking process

step 1 out of 9
We use cottage cheese fatter, at least 9% fat. We take the butter out of the refrigerator in advance so that it has time to soften by the time of cooking. To provide the dessert with a delicate uniform texture, rub the curd through a fine sieve. We place the grated cottage cheese in a saucepan, add softened butter, mix thoroughly.
step 2 out of 9
Break the eggs and separate the yolks from the whites. We don't use squirrels for Easter. Put the yolks in a saucepan and add granulated sugar with vanilla sugar. Beat everything together until smooth.
step 3 out of 9
Put the pan with the yolk-sugar mass on the stove and heat it over low heat with continuous stirring with a whisk. Pour in the cream, continue to stir and bring the mass to a boil.
step 4 out of 9
We keep on fire with continuous boiling for two to three minutes, not allowing the mass to boil. Then remove from the stove and let cool until warm.
step 5 out of 9
Pour the yolk-creamy custard mixture into the curd-butter mass and beat with a mixer. We start at low speed and gradually build up momentum.
step 6 out of 9
The mass should be completely homogeneous and slightly holding its shape.
step 7 out of 9
Next, pour chopped candied fruits, chopped nuts into the curd blank and add sour cream - it should be fresh and non-acidic. Mix everything until smooth.
step 8 out of 9
We line the pasochny with gauze folded in two layers. We fill it with the prepared curd mass. Align, wrap the edges of the gauze up, covering the cottage cheese. We cover with a lid and place the load on top. This could be, for example, just a bag of juice or a can of water. We put the structure in the refrigerator for twelve hours.
step 9 out of 9
After the specified time has elapsed, we remove the load, unfold the edges of the gauze and carefully turn the cottage cheese Easter onto a dish. The surface can be additionally decorated with candied fruits. Dessert can be served.
Bon Appetit!

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