Easter cottage cheese with raisins and nuts
0
1274
Kitchen
Russian
Calorie content
284.9 kcal
Portions
4 port.
Cooking time
30 minutes.
Proteins *
9.7 g
Fats *
17.5 g
Carbohydrates*
34.7 g
Delicate cottage cheese dessert, which is traditionally prepared for the Easter holiday. If you haven't prepared it yet, you should definitely try it. To make Easter tasty, we take cottage cheese with a fat content of at least 9%. Of course, the product must be fresh and of high quality, without herbal additives. Preparation must be planned in advance, as the dessert must be kept under pressure in the refrigerator for at least twelve hours.
Ingredients
Cooking process
We use fresh and fat cottage cheese, at least 9% fat. To ensure a delicate, homogeneous texture of the dessert, rub it through a fine sieve. We place the grated cottage cheese in a saucepan, add the specified amount of sour cream. We make sure that it is a natural, not a vegetable product, non-acidic - the overall taste of Easter directly depends on this.
We take the butter out of the refrigerator in advance so that it has time to soften by the time of cooking. We cut it into pieces and add to the container to the cottage cheese and sour cream. Next, pour granulated sugar and vanilla sugar into a saucepan. Break the eggs and separate the yolks from the whites. We don't use squirrels for Easter. Put the yolks in a saucepan with the cottage cheese. Mix everything together with a spoon until the yolks are dissolved and a homogeneous mixture is obtained.
We install the pan with the curd mass in a larger bowl filled with water - we make a water bath. We put the structure on the stove and heat the water. It is not necessary to bring it to a boil: you need to achieve slight liquefaction, heating and complete homogeneity of the curd mass. We heat it in a water bath for about twenty to twenty-five minutes, remembering to mix well in the process. After that, we remove from the water bath.
Preparing supplements. We wash the raisins in warm water, dry them on a towel from residual moisture. If the raisins are too large, it is better to cut them into smaller pieces. You can use any nuts according to your own taste: walnuts, hazelnuts, pine nuts, cashews, etc. We sort them out of random debris and chop not small pieces with a knife. We also cut candied fruits into smaller pieces, if they are large. Add prepared dried fruits, nuts and candied fruits to the heated curd mass, stir to distribute all the pieces evenly throughout the volume.
Bon Appetit!