The traditional Russian Easter table is not complete without Easter - a sweet dish made from fat curd mass, usually with candied fruits, raisins, nuts, and various spices. The classic Easter should look like a truncated pyramid, because it symbolizes not only the sweetness of heavenly life, but also, in shape, the heavenly Mount Zion. Easter can be raw and brewed, the former require much less effort, but the latter are stored longer.
It is necessary
-
- Raw Easter:
- 1 kg of cottage cheese with a fat content of 5-9%;
- 0.5 liters of cream with a fat content of 22%;
- 1 cup of sugar;
- 300 g unsalted butter;
- 4 yolks from large chicken eggs;
- vanilla essence;
- raisins
- candied fruit.
- Raw Lemon Easter:
- 1 kg of cottage cheese with a fat content of 5-9%;
- 3 yolks;
- 1 cup granulated sugar;
- 200 g unsalted butter;
- 1 lemon.
- Custard Easter:
- 1 kg of cottage cheese 9% fat;
- 1 cup granulated sugar;
- 200 g of fatty sour cream;
- 150 g butter;
- 4 chicken eggs;
- vanilla essence;
- raisins
- candied fruit
- almonds.
Instructions
Step 1
Wrap the cottage cheese in cheesecloth and let it rest under pressure to remove excess moisture. Rub through a fine sieve. Rinse and dry the raisins, finely chop the candied fruits.
Step 2
Prepare the cream. Pour some cream and mix with yolks. Pour the remaining cream into a small saucepan or saucepan, bring to a boil, whisking constantly. Reduce heat, add yolk mixture and cook until thickened, whisking. Let the cream cool.
Step 3
In the meantime, grind the butter and sugar until white, add the vanilla essence. Add egg cream and whipped butter to the curd. Mix well with a mixer until smooth and fluffy. Add raisins and candied fruits and stir gently.
Step 4
Put the curd mass in a jar (a special form made of wood or plastic, with the letters XB and other Easter symbols squeezed out from the inside) or simply in a deep bowl. Make sure to cover the Easter uniform with a damp, thin cotton cloth or gauze, otherwise it will be difficult for you to get it, keeping its beautiful shape. Refrigerate Easter for 10-12 hours. Before serving, turn the Easter over onto a platter, remove the mold, remove the cheesecloth or fabric, and garnish with candied fruit if desired.
Step 5
Raw Lemon Easter Prepare the curd as in the previous recipe. Cook lemon cream. To do this, squeeze the juice from the lemon, prepare a water bath and beat the yolks with sugar on it until the sugar is completely dissolved, add lemon juice and continue beating until the cream thickens. Judge.
Step 6
Whisk the butter and mix with the lemon cream, add the cottage cheese and mix everything with a mixer until a homogeneous mass is formed, transfer it to a paste box or bowl, as in the previous recipe, lined with gauze or cloth, and refrigerate for 10-12 hours.
Step 7
Rub the custard cottage cheese 2-3 times through a sieve. Mix with sugar, add sour cream, vanilla essence, softened butter and mix everything thoroughly with a mixer. When the mass becomes homogeneous and smooth, put the crushed nuts, chopped candied fruits, raisins into it and stir.
Step 8
Put the curd mass in a saucepan, put on a low heat and cook, stirring constantly. Easter temperature should not exceed 30-40 ° C. If you have a cooking thermometer, use it. If not, periodically take out a piece of curd mass and taste it with your fingers, it should be warm, not scalding. Easter is ready when it looks like a thick, homogeneous cream.
Step 9
Put the Easter in a paste box or a colander covered with gauze, press down with a load. Wait for the serum to drain. Drain it and, without removing the load, put the Easter in the refrigerator. It can be stored for about a week, retains its shape well and is cut with a knife like soft cheese.
