Easter is a curd delicacy that comes in two types - raw and boiled. Raw Easter with pistachios is prepared faster than boiled, but due to the fact that it does not undergo heat treatment, it must be eaten faster - no later than 2 days after cooking.
It is necessary
- For six servings:
- - 1 kg of cottage cheese;
- - 500 ml of cream;
- - 200 g pistachios;
- - 200 g of icing sugar;
- - 150 g butter;
- - 4 egg yolks.
Instructions
Step 1
Take the most homogeneous cottage cheese by consistency. If you have granular cottage cheese, then first wipe it through a sieve.
Step 2
Combine curd with softened butter.
Step 3
Whip the cream, add to the curd. Beat the powder with egg yolks, send to the mixture. Grind all the ingredients, add the peeled pistachios (it is better to fry and finely chop them).
Step 4
Prepare a mold for Easter - line the sides with sterile gauze, try to line it without wrinkles.
Step 5
Lay out the curd mass, tamp it tightly. Put oppression on top, put it in a cool place for 24 hours.
Step 6
Remove the oppression, remove the gauze. Raw Easter with pistachios is ready.
