Custard cottage cheese Easter with cocoa
0
915
Kitchen
Russian
Calorie content
277.9 kcal
Portions
6 port.
Cooking time
40 minutes
Proteins *
4.8 gr.
Fats *
24.3 gr.
Carbohydrates*
27.3 g
Any kind of cottage cheese made with love is good. Especially if it's chocolate - this recipe is for chocolate lovers. Add cocoa to the curd mass and heat it. And pour the already cooled and infused dessert with melted chocolate - this is not only decoration, but also an additional step towards obtaining a rich taste. If there is no special sachet box, other devices can be used as a form - a sieve, a colander, a cut plastic bottle. The main thing is that there are holes in it for the outflow of serum.
Ingredients
Cooking process
We take the butter out of the refrigerator in advance so that it has time to soften by the time of cooking. Cut it into pieces and add to the curd mass in a bowl. We mix. Add granulated sugar, sour cream and vanilla sugar. Mix everything thoroughly. Beat the resulting curd mass with a mixer for splendor.
We cover the paste box with gauze folded in two layers. We fill it with the prepared curd mass, level the surface. If you do not have a sachet, you can use any other shape of the desired size with holes to form the Easter - for example, a sieve or a colander. Cover it with gauze and spread the curd mass. We wrap the edges of the gauze up, closing the curd. We set a small oppression on top so that the serum flows down. We put the structure in the refrigerator for twelve hours.
After the specified time has elapsed, we remove the oppression, unfold the edges of the gauze and carefully turn the cottage cheese Easter onto a dish. To prepare the glaze, break the chocolate into pieces, pour cream and heat until the chocolate is completely dissolved. Let the glaze cool and cover the Easter surface with it. Decorate the top with pieces of marmalade. Let the glaze freeze in the refrigerator and serve the finished Easter on the table.
Bon Appetit!