Cottage cheese Easter

Cottage cheese Easter

Cottage cheese Easter

Cottage cheese Easter I discovered only last year. Family and friends loved this delicious dessert and now we have the dish belongs to the category necessarily desirable to the festive Easter table.

I used it instead of the flower shape plastic pot


1kg of cottage cheese,

400 g sour cream, 200 g butter,

1 Cup sugar,

5 egg yolks,

1 tsp vanilla sugar,

≈ 300 g of candied fruit, dried fruit and nuts ( I had 100 gr of candied fruits and 200 — 250 g dried fruits (dried cherries, dried apricots, raisins and walnuts )


Before cooking it, the cheese put under the yoke, to remove excess serum. Then double-wipe through a sieve( I read that you can skip through Mincer ).

Egg yolks, sugar and vanilla, carefully grind . Add sour cream and put the bowl with the mixture in a pan of boiling water (water bath). Cook over low heat, stirring, without allowing to boil, until thick. Remove from heat and cool.

Softened butter to mix with cottage cheese, add sour cream thickened mass. All beat well with a mixer.

Candied fruit, dried fruit and nuts cut into small pieces. Mix with curd mass. Spoon into a mold, covered with a damp cloth , cover with a plate to put on top of oppression and put in the fridge for 10 — 12 hours (conveniently overnight ).

Remove from refrigerator, flip onto a plate, remove cheesecloth and garnish with candied fruit.

Bon appetit!

Cottage cheese Easter1

Cottage cheese Easter2

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