The recipe for Easter with pistachios first appeared in the 19th century cookbook by E. Molokhovets. But even today it looks quite modern.
It is necessary
- - 2 kg of fatty cottage cheese;
- - 4 eggs;
- - 100 g of butter;
- - 300 g heavy cream;
- - 100 g of peeled unsalted pistachios;
- - 150 g of caster sugar;
- - vanilla pod
Instructions
Step 1
Cut the vanilla pod in half lengthwise and then crosswise.
Step 2
Scrape the seeds out of the pod with the tip of a knife and mix with the sugar in a sealed container.
Step 3
Then place the pieces of the pod in a container, close and leave to infuse for 1-2 days.
Step 4
Place the curd in a towel-lined colander, covering with hanging edges.
Place a plate on top, on it - a heavy load (a large bucket of water).
Step 5
Install this structure in a sink or basin and leave for 6-8 hours to drain all the liquid.
Step 6
Put the butter out of the refrigerator and leave to soften at room temperature.
Step 7
Grind the pistachios in a mortar or coffee grinder. Remove the vanilla pods from the sugar.
Step 8
Mix sugar with cottage cheese, whisk with an immersion blender until smooth. The blender should not be used anymore.
Step 9
Beat the eggs until smooth and strain through a strainer to get rid of the protein clumps.
Step 10
Add to cottage cheese, mix well. Add oil, mix again.
Step 11
Add pistachios, stir. In the last place, add the cream, stir.
Step 12
Cover the Easter baking dish with gauze folded in two layers, lay out the curd mass. Close the paste box, turn it over.
Step 13
Place in a bowl under a light press and in a cold place for 1-2 days, let the liquid drain.
Step 14
Before serving, remove the pasochny, carefully release from the gauze. Decorate Easter as you wish.
