The familiar taste of Easter cottage cheese in this recipe is played up with exotic notes of coconut and pineapple.
It is necessary
- For a 700 g mold:
- - Fatty cottage cheese - 700 g;
- - Yolks - 4 pcs;
- - Powdered sugar - 200 g;
- - Coconut cream - 50 ml;
- - Butter - 60 g;
- - Fresh pineapple - 400 g;
- - Corn starch - 20 g;
- - Sugar - 100 g;
- - Coconut pulp - 40 g;
- - Almonds - 40 g;
- - Rum - 2 tablespoons
Instructions
Step 1
Let's start with pineapple. Divide the cleaned mass into two parts. Purée the first with a blender and brew with starch. Cut the second into small cubes, pour 100 g of sugar in a small saucepan, lightly fill with water and put on the stove, over medium heat. Cook for 10 minutes or until no excess moisture remains. Put the finished pineapple pieces in a colander.
Step 2
Grind the yolks with powdered sugar in a small saucepan. Pour in the cream and rum, put the container in a quietly boiling water bath and brew, stirring occasionally. We remove from the bath, as soon as it begins to thicken, stir for another minute or two. Cool it down.
Step 3
Finely chop the coconut pulp and chop the almonds. Melt the butter in the microwave. Squeeze the cottage cheese and rub it twice through a sieve to make it airier. Add melted butter and cooled egg cream to the curd. Beat everything with an immersion blender.
Step 4
Add pineapples and coconut with almonds. Stir so that the filling is evenly distributed.
Step 5
Line the Easter mold with damp gauze. We spread the curd mass into it. We wrap the edges of the gauze inward, put a plate on top, and a load on it. We send it to the refrigerator for the night. Serve chilled. Happy Easter!
