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Cottage Cheese Easter Is Festive custard

Festive Custard-Style Cottage Cheese Paskha

Delicious, unusual, and easy! An amazing recipe for anyone with a sweet tooth. This one is foolproof — the paskha comes out tender, fragrant, smooth, and delicious. It'll be the star of any holiday table, and it's not hard to make! I found this recipe in my aunt's cookbook and decided to try it for this Easter — it really caught my eye. I used to cook the entire mixture in a double boiler, but what amazed me about this recipe is that you only cook the egg-and-cream mixture; the cottage cheese is folded in afterward, which makes the whole thing far more delicate. I made it and have no regrets — what a beautiful, appetizing paskha it turned out to be. (Paskha is the traditional molded cottage-cheese Easter dessert.)

Shura

Recipe author

Cottage Cheese Easter Is Festive custard

Composition / ingredients

Servings:

Cottage cheese (full-fat)

Butter

200

Cream (23-35%)

Eggs

Sugar

Vanillin

Candied fruit

100

Raisins

100

Walnuts

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 10 g

Fats 42 % 18 g

Carbohydrates 35 % 15 g

275 kcal

GI: 7 / 20 / 73

Cooking method

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Take the cottage cheese out of the fridge 3 hours ahead, and the butter about an hour ahead. Beat the eggs with the sugar and vanillin for 3 minutes. Add the cream and set the bowl over a water bath (double boiler) to cook, stirring constantly until it thickens. Take it off the heat and let it cool to room temperature. Blend the cottage cheese smooth, or pass it through a food mill. Add the butter to the cottage cheese and beat again. Combine the cottage cheese and the cream mixtures. Fold in the raisins (soaked beforehand in boiling water), the candied fruit, and the toasted nuts. Line a paskha mold with two layers of cheesecloth and pack in the mixture. Set it under a weight, with the ends of the cheesecloth hanging over the sides of the mold, and chill it in the cold for 8 hours. Then turn it out of the mold, peel off the cheesecloth, and decorate as you like. Serve and enjoy!