Czarist Easter curd.

Czarist Easter curd.

We need:

Fat cottage cheese — 500 g;
Butter 82.5% — 200 g;
Sugar — 1 glass;
Cream — 0, 5 cups;
Egg yolks — 3 pieces;
Raisins — 1 — 2 tbsp. Spoons;
Almond petals — 1 tbsp. Spoon with slide;
Candied fruits — 1 tbsp. a spoon;
Vanillin, ground cardamom — by pinch (optional).

Czarist Easter curd.

Preparation:

1. Prepare butter beforehand from the refrigerator and let it melt slightly. Then put it in a bowl with sugar and grind white, adding one yolk.

Stir the mass until the sugar completely dissolves.

2. If you want Easter to turn out not only delicious, but also fragrant, add vanillin and ground cardamom. To avoid large particles, it must be sifted through a frequent sieve.

3. Curd wipe through a sieve twice, so our treat will turn out to be especially gentle and airy. Add it to the total mass.

Czarist Easter curd.

4. There also add candied fruits, dried fruits and almond petals. Dried fruits are best parboiled in advance, filling them with boiling water. Then drain the water, and dry it with a paper towel. Large pieces can be cut.

If there are no candied fruits, then you can rub the zest with a lemon, or an orange. But only its colored part, the white part will give unnecessary bitterness to the whole product.

5. In a separate bowl, whip cold fatty cream. Then gently enter them into the total mass. Mix at the best with a wooden spatula and preferably shifting the layers from top to bottom. Or stir in a circle, but only in one direction.

6. Prepare a pasochnitsu, having covered it with a dense thin cloth moistened in water or a double layer of gauze.

7. Put in her curd mass, close the edges of gauze and put under pressure.

8. Put in a bowl for draining the serum and put into the refrigerator for a day.

9. Then release the Easter from the form and cloth and put it in a flat plate. If desired, decorate.

Since easter is cooked on this recipe from raw foods, be sure to make sure you use fresh eggs!

 

Czarist Easter curd

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