According to tradition, on Easter Sunday, it is absolutely essential to try Easter cottage cheese first, and - to all relatives! This dessert starts breakfast, so prepare it in advance on Saturday night and don't forget to decorate it. For Easter, you can add raisins, nuts, or poppy seeds.
Purpose: At the festive table / Easter
Main Ingredient: Dairy / Curd
Geography of cuisine: Russian cuisine
- Cottage cheese - 300 grams (any fat content)
- Chicken Egg - 4 Pieces (boiled)
- Sugar - 0.5 cups
- Lemon - 0.5 Pieces
- Butter - 100 grams
- Candied fruits - 50 grams (for decoration)
How to cook "Monastic Easter"
Prepare the indicated ingredients. Calculate their rate based on the size of the Easter blank.
Wipe cottage cheese of any fat through a strainer. If it is dry, then additionally stir in sour cream of any fat content. Scald the lemon with boiling water, cut in half. Rub the zest from one half and squeeze out the juice.
Peel boiled eggs from the shell, rinse in water and separate into whites and yolks. Use the whites to create another dish, grate the yolks into a container for the cottage cheese.
Add granulated sugar. You can also add vanilla sugar if you wish.
Freeze the butter in advance and grate into a container with the rest of the ingredients.
Mix all ingredients thoroughly in a container.
Cover the form with a double layer of gauze or a thin cotton towel. Put the sweet mass into the mold, tamping it carefully so that no voids form.
Close the top with the edges of the fabric and place the oppression. Refrigerate the Easter cottage cheese overnight.
In the morning, carefully open the edges of the cheesecloth, cover the workpiece with a plate and turn it over so that the plate is at the bottom. Pull lightly on the edges of the fabric and the easter will be removed from the workpiece. Remove the fabric and decorate the dessert to taste, such as candied fruit. Serve chilled.