Cheesecake Easter cream "Sundae"

Description

Recently I published the recipe - Cream "Plombir". Because I love this cream, I decided to try to prepare the Passover with him. And we liked it and the guests were delighted! Second year prepare cottage cheese Easter with this cream. Delicious, fragrant, airy, moderately sweet, with delicate creamy taste. Share with you, dear cooks!

Ingredients

Cheese

1.5 kg
Sour cream

400 g
Sugar

150 g
Raisins

200 g
Vanilla

1 g
Salt

1 pinch
Milk

250 ml
Sugar

120 g
Chicken egg

2 piece
Flour

2 Tbsp
Salt

1 pinch
Butter

250 g
Vanilla

1 g
Cognac

1 Tbsp

Cooking

Cream "ice Cream": In a bowl, combine sugar, milk 100 ml eggs, flour, salt. Thoroughly whisk to avoid lumps.

In another bowl, bring almost to a boil 150 ml of milk.

In milk pour a thin stream of the sugar-egg-flour mixture. Continuously stir so as not to overheat.

When the mixture starts to thicken reduce the heat and while stirring cook until thick custard part of the cream a couple of minutes.

Cream cover with plastic wrap in contact, so as not to form a crust. Custard to cool the part to room temperature.

Oil remove from the refrigerator two hours before whipping. The butter and the custard have to be the same temperature before whipping. It is important! Beat butter with vanilla for 3-4 minutes prior to whitening. Enter custard a tablespoon.

No need to hurry. The next batch to enter when all previous driven into the oil.

Pour in the brandy at the end of the whipping. The cream is ready.

Curd: In smetana add sugar and wait to melt.

Add the cheese, salt and vanilla.

Punching blender. If no blender, then RUB the cottage cheese through a sieve twice.

Add the cream and mix gently with a whisk. (Photo cream I already chilled).

Add the raisins. First it is well washed and dried.

The form to put gauze, folded in several layers. Gauze pre-wetted with water, squeeze well and spread on the form, to avoid creases. To shift the creamy cottage cheese.