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Easter cottage cheese with boiled condensed milk and gelatin

0
1140
Kitchen Russian
Calorie content 217.5 kcal
Portions 2 port.
Cooking time 5 h
Proteins * 5.2 gr.
Fats * 7.6 gr.
Carbohydrates* 34.8 g
* per 100 gr. product
Easter cottage cheese with boiled condensed milk and gelatin
Content

Delicate, not sugary dessert is ideal both for a festive table and for an evening tea party. The ingredients are available to everyone, the cooking process is not laborious. The combination of soft neutral cottage cheese with sweet condensed milk will not leave anyone indifferent.

Ingredients

Cooking process

step 1 out of 7
100 ml Heat the cream over low heat or in the microwave and add gelatin to them. Stir and leave to swell for about 15-20 minutes.
step 2 out of 7
Grind the cottage cheese twice through a metal sieve. We carry out this manipulation so that the cottage cheese becomes crumbly.
step 3 out of 7
We begin to introduce boiled condensed milk into the curd mass in small portions and mix everything very thoroughly (it is better to beat the mass with a mixer). Optionally, you can leave some condensed milk to decorate the finished Easter.
step 4 out of 7
To the remaining 150 ml. cream, add a tablespoon of sugar and bring to a boil, as soon as the first bubbles appear, turn it off immediately. Combine cream with gelatin with cream and sugar, mix thoroughly and pour into the curd.
step 5 out of 7
Knead until smooth.
step 6 out of 7
Moisten gauze or clean chintz cloth in cool water, squeeze out and cover the form. Pour the resulting curd mass upstairs, put the oppression and leave it in the refrigerator for at least 4 hours, until it solidifies completely.
step 7 out of 7
Next, carefully remove the finished Easter from the mold, remove the gauze and decorate as desired. Bon Appetit!

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