Easter cottage cheese with gelatin

Pour cold water over the gelatin and let it swell.

Take care of the preparation of the curd. Depending on its original consistency, rub it one to three times through a sieve. To speed up the process, you can simply punch it with an immersion blender until a homogeneous creamy mass. Add fat sour cream, sugar and a pinch of salt to the curd mass. Whisk the ingredients with a blender (whisk attachment) or mixer. When the mass becomes homogeneous again, add softened butter and beat the curd mass again.

Sort out the raisins so you don't get hard tails from dried fruit during Easter. Rinse it, then soak it in warm water for 5 minutes. While the raisins are swelling, finely chop the candied fruit. Throw the swollen raisins in a colander, and then dry them on paper towels. Add prepared dried fruits and candied fruits to the curd mass. Heat the swollen gelatin over a fire or microwave. The main thing is not to let it boil, otherwise the gelatin will lose its properties. Introduce the dissolved gelatin into the curd mass in a thin stream and mix thoroughly so that it is evenly distributed throughout the mass.

Collect the Pasobox. Place it in a deep plate and line it with damp gauze folded in 2-3 layers. Transfer all the curd mass to the pasta. Cover it with the free ends of the mass, and place the weight on top. Refrigerate Easter for at least 12 hours. During this time, it stabilizes, and excess moisture drains.

After the required time has elapsed, remove the prepared Easter cottage cheese from the refrigerator. Carefully remove it from the pastern box and place it on the dish. Decorate as you wish and serve.