Description
This recipe with our family shared one nun, and I really want to share with you, dear cooks, because the monastic Easter turns out insanely delicious and incredibly tender! I looked up similar recipes - the main advantage of this Easter is that the eggs are not raw. Curd Easter is the main dish on the Easter table along with cakes and krashenki, and delicious cheesecake Easter is a real culinary masterpiece!
Ingredients
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Cheese
500 g
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Butter
200 g
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Brown sugar
300 g
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Yolk egg
8 piece
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Raisins
-
Vanilla
Cooking
The most delicious Easter is derived from the present homemade curds! So, the first step is the hardest! Wipe the curd through a fine sieve, it is, of course, will cost You some effort, but the result exceeds all expectations!
Guess that's more air mass.
Measure out 500g of sugar, I have brown "Mistral" and a little of the ordinary white.
Protectomy to the cream cheese add sugar, softened butter, boiled (!!!) yolks of 8 eggs (whites happily went to the salad). Mix first hand, flexing the egg yolks and evenly distribute the oil, and then again to wipe the received weight through a sieve.
Smooth, very gentle weight, some liquid, but do not let that scare.
Further, according to the taste, you can add various Goodies-raisins, dried apricots, candied fruit, chopped nuts, cinnamon, etc. I'm doing just exactly according to monastic recipe and only added raisins and vanilla. At this stage, be sure to call someone from relatives to it is time You took a spoon, and a little Easter fell on the festive table)
Now the most tedious step. A colander to put in a pot, cover with gauze in two layers, top to put the cottage cheese, wrap the cheesecloth, cover with a plate and put the yoke to bear the cold for 6-8 hours.
After this time, excess liquid is removed, and the mass is very elastic. To put in a special Easter egg mold and put into the refrigerator overnight.
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