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Easter cottage cheese with boiled condensed milk

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1244
Kitchen Russian
Calorie content 172.1 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 5.6 g
Fats * 7.3 gr.
Carbohydrates* 23.6 gr.
* per 100 gr. product
Easter cottage cheese with boiled condensed milk
Content

On the Easter holiday, you can delight yourself with a delicious cottage cheese dessert - Easter of the same name. Delicate, creamy, melting in your mouth - it's very tasty. We offer to cook it with boiled condensed milk - it gives a characteristic caramel-milk taste. Of course, it is better to take condensed milk from natural milk, rather than vegetable milk - this directly affects the taste of Easter. If you do not have a special form for a sachet, you can use a strainer or colander. This is exactly the way we will show in the recipe.

Ingredients

Cooking process

step 1 out of 8
We wash the raisins and soak in warm water for ten to fifteen minutes, after which we sprinkle it on a towel so that the dried fruits dry from excess moisture.
step 2 out of 8
We choose cottage cheese as fresh and fat as possible - 9-18%. We punch it with an immersion blender. We take the butter out of the refrigerator in advance so that it has time to soften by the time of cooking. Put softened butter, vanilla sugar and sour cream in a bowl with cottage cheese, work with a blender.
step 3 out of 8
Condensed milk can be bought ready-made and cooked at home on your own. In any case, the composition is important: it should contain only natural milk and sugar. We spread the condensed milk into the curd mass, beat everything again with a blender.
step 4 out of 8
Pour the prepared raisins into the curd mass with condensed milk, mix.
step 5 out of 8
The mass is ready, now we put it in a pasochny covered with gauze. If there is no such special form, we take an ordinary colander or sieve, also covered with gauze.
step 6 out of 8
We fill the form with the prepared curd mass. We close it with the edges of the gauze and place the load on top. Place the completed form over the bowl so that excess whey can drain into it. After removing excess whey, the curd dessert will thicken and become richer in taste. We put the structure in the refrigerator for twelve hours.
step 7 out of 8
After the specified time has elapsed, we remove the load, unfold the edges of the gauze. If the surface is uneven, level it with a spatula.
step 8 out of 8
Gently flip the Easter cottage cheese onto a serving platter. Decorate the Easter surface with confectionery sprinkles and sifted cocoa powder. Dessert is ready - you can serve.
Bon Appetit!

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