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Easter cottage cheese with boiled condensed milk and walnuts

2471

Kitchen Russian

Calorie content 194.5 kcal

Portions 4 port.

Cooking time 40 minutes

Proteins * 9.3 gr.

Fats * 11.4 gr.

Carbohydrates* 15.7 g

Easter cottage cheese with boiled condensed milk and walnuts

Content

Walnuts go well with cottage cheese and condensed milk. Lovers of nut desserts should like this recipe. In order for the nuts to fully show their taste, we pre-roast them in the oven. The specific nutty taste in finished Easter will reveal itself in all its glory.

Ingredients

Curd 9% 600 gr. Butter 100 g Boiled condensed milk 250 g Cream 20% 100 g Walnut 150 g

Cooking process

We sort out the walnuts from accidental inclusions, pour into a baking sheet and put in an oven, heated to 180 degrees, for ten minutes. Alternatively, you can fry the nuts in a dry frying pan, not forgetting to stir.

Put cottage cheese in a bowl, add soft butter to it, pour in cream and add boiled condensed milk. Using an immersion blender, punch through all the ingredients until a completely homogeneous, homogeneous mass is obtained.

Chop the fried walnuts into small crumbs. We leave several nuts intact for decoration. Mix the nut crumbs with the curd mass.

We cover the paste box with gauze, folded in two or three layers. We fill the form with the prepared curd mass. Align the surface. Raise the edges of the gauze up and close the curd mass. We put some kind of load on top, for example, a can or a bottle of water. We remove the entire structure in the refrigerator for ten to twelve hours - the curd mass should thicken, and the excess whey should drain.

We remove the oppression from the finished dessert, open the cheesecloth and carefully turn the Easter onto a serving dish. Decorate the dessert with walnuts on top.

Bon Appetit!