Kitchen appliances and utensils
- a stove or hob;
- plates / bowls for products;
- blender
- grater;
- gauze;
- easter mold;
- pan.
Ingredients
- Low Fat Cottage Cheese - 500 g
- Eggs - 2 pcs.
- Butter - 100 g
- Sour cream - 100 g
- Sugar - 80 g
- Vanilla Sugar - 20 g
- Zest - 0.5 medium orange
- Dried apricots - 150 g
Step cooking
Having dealt with the ingredients, proceed to the process. It is implemented according to the following scheme:
- Grind cottage cheese with a blender in a deep container.
- Take 1 medium-sized orange and grate the zest with one half of it on a grater.
- Next, add the zest to the cottage cheese, 20 g of vanilla sugar, 80 g of regular sugar, 100 g of sour cream, 100 g of butter and 2 egg yolks. Achieve a uniform composition through the use of a blender.
- Make a water bath on one of the gas burners and warm the existing curd composition in a saucepan over low heat. Do not let the curd mass boil.
- As soon as your composition has let out a little liquid, remove it from the heat and set aside to cool.
- While the composition is cooling, add finely chopped dried apricots. Mix everything thoroughly.
- Transfer the cooled mass to the Easter mold, which is previously covered with two layers of gauze. This is necessary in order to completely remove the liquid from the composition. It is better to put the form on a plate first.
- Having laid the curd composition in a form, cover it with the edges of gauze and put a little oppression on top. You can use the usual half-liter can with preservation.
- Send the resulting design to the refrigerator for 24 hours to remove any excess fluid.
- Remove the well-pressed Easter from the mold and serve it to the table, decorating it with slices of oranges.
Video recipe
For those who want to diversify the taste of their Easter, video materials are prepared in which experienced chefs share the intricacies of the procedure for creating this dish.
When experimenting with the recipe indicated in the article and adding new ingredients to it, try to share your experience. Each of your comments and advice is guaranteed to be useful to novice cooks.
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