8 finest recipes curd Easter
Educational Program Food / / December 19, 2019
Delicious classic desserts with eggs and without and unusual variation with condensed milk, chocolate and cherry gelatin.
Secrets of a tasty cheese Easter
- For the preparation of the passover, use fat cottage cheese. Perfectly - home.
- If the cheese is very dry, pre-grind it through a sieve (preferably twice) or punch blender.
- As a filler for Easter is most often used raisins. You can also put other chopped dried fruit, candied fruit, any chopped nuts, grated citrus zest. Dried need pre soak in hot water for 10 minutes, to press and dried. The amount of filler is determined by your own taste.
- Easter Cottage cheese making in a special form - pasochnitse. It must lay a gauze in two layers and put on a plate big hole up. Inside the form laid prepared curd.
- If you do not pasochnitsy, you can use a plastic bucket with a few holes in the bottom or a regular colander.
- The upper edge of the fold of gauze and put on top of something heavy, like a jar of water. To grab, Easter should stand up under the weight of the refrigerator at least 12 hours. It can safely be left there for the whole day or even two. Gradually the plate through the lower hole will drain whey, which must be periodically drained.
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- Ready the passover gently invert onto a serving dish and garnish with dried fruit, candied fruit, nuts or candy sprinkles.
1. Custard curd Easter
Ingredients
- 540 g of cheese;
- 3 egg yolk;
- 100 g of sugar;
- 100g butter;
- a pinch of vanilla;
- 100 g of fatty cream;
- filler (dried fruits, candied fruits, nuts) - to taste.
preparation
Mixer, beat ricotta with egg yolks, sugar and softened butter. Put the mass into the pan and place on a moderate fire. Stirring constantly, heat the mass until the first bubbles, but do not boil.
Add vanilla and, when the weight is not very homogeneous, punch her blender. Place the pan in a bowl of ice water and, stirring constantly, cool cottage cheese. Then store it in the fridge for a couple of hours.
Lather mixer cold cream and connect with curd mass. Add the filling and mix. Put the mass into the mold and put under the yoke.
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2. Crude curd Easter without eggs
Ingredients
- 120 g of fatty cream;
- 100 g of sugar;
- vanilla sugar - to taste;
- 500 g of cheese;
- 100 g butter;
- filler (dried fruit, candied fruit, nuts) - taste.
preparation
Dissolve in a conventional cream, and vanilla sugar. Mix curd mass with homogeneously. Put the softened butter and beat with a mixer.
Then add the filling and mix thoroughly. Put the cottage cheese into a mold and put under the yoke.
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3. Crude curd easter eggs
Ingredients
- 200 g of fatty cream;
- 2 egg yolks;
- 170 g of sugar;
- 150 g butter;
- vanilla sugar - to taste;
- 400 g of cheese;
- filler (dried fruits, candied fruits, nuts) - to taste.
preparation
Finish cold cream mixer until creamy. Separately, start whisking the egg yolks and, without stopping, sprinkle in half Sahara. Enter into the mix 1-2 tablespoons of cream.
In another container, beat the softened butter with the vanilla and the remaining ordinary sugar. Mixer, connect the cheese, butter and egg yolks. Enter the cream and punch at low speed until smooth.
Add the cottage cheese filling. Put it in a form and place in the refrigerator under oppression.
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4. Crude curd Easter with boiled condensed milk
Ingredients
- 300 g of cheese;
- 200 g of boiled condensed milk;
- 100 g of the cream;
- 100 g butter;
- filler (dried fruits, candied fruits, nuts) - to taste.
preparation
Whisk blender, cheese, condensed milk, cream and softened butter. Add the filling and mix. Put the cottage cheese into a mold and put under the yoke.
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5. Crude curd Easter with condensed milk and white chocolate
Ingredients
- 100 g of the white chocolate;
- 400 g of cheese;
- 200 g condensed milk;
- filler (dried fruit, candied fruit, nuts) - optional.
preparation
Melt the chocolate in the microwave or in a water bath. Mix it with cream cheese and condensed milk punch and a blender. Optionally, add filler. Put the cottage cheese into a mold and put under the yoke.
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6. Curd custard puff with chocolate Easter
Ingredients
- 540 g of cheese;
- 3 egg yolk;
- 100 g of sugar;
- 50 g butter;
- 30 g of a white chocolate;
- 50 g of a milk chocolate;
- 60 g of dark chocolate;
- 140 g of heavy cream.
preparation
Beat with a mixer cottage cheese, egg yolks, sugar and softened butter. Put the mass into the pan and place on a moderately heated plate. Stirring constantly, bring the weight up to the onset of bubbles, but do not boil. Fight blender, if you have lumps.
Divide the curd mass into three parts, each of which is slightly less than the previous one. In a small part, add the melted white chocolate in the middle - the milk, and more - the dark. Dip each container with a mass of curd in a bowl with ice water and stirring, cool.
Lather cold cream mixer. Spread the cream over tanks with chilled mixture and stir. Put in the form of first cottage cheese with white chocolate, then with milk and dark. Put under the yoke of the passover.
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7. Curd Easter with gelatin without oil
Ingredients
- 10 g of gelatin;
- 250 ml of water;
- 150 g of fatty cream;
- 100 g of sugar;
- 500 g of cheese;
- filler (dried fruits, candied fruits, nuts) - to taste.
preparation
Soak gelatin in 200 ml of cold water for 30 minutes, stirring occasionally. Mixer, whisk cold cream with half the sugar in a creamy mass. The sample is then cottage cheese, cream and remaining sugar.
Pour into gelatin remaining hot water, cool and add to the weight of the curd, together with an excipient. Put the mass into the mold and put under the yoke.
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8. Crude Easter curd with cherry
Ingredients
- 350 g of fresh or frozen pitted cherries;
- 200 g of sugar;
- 350 g of cheese;
- 150 g butter;
- filler (dried fruit, candied fruit, nuts) - optional.
preparation
Put cherry in a saucepan, pour the sugar and put on medium heat. Stirring the syrup bring to the boil. Reduce heat and simmer for 7-10 minutes until thickened. Remove from heat and cool.
Beat with a mixer cottage cheese with the softened butter. Put chilled cherries and again punch blender until smooth. If desired, add filler. Put the mass into the mold and put under the yoke.
see alsoπ₯βοΈπ
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- Cakes with curd Indian style
- 18 for original ways to cook eggs
- Product 10, in which calcium is greater than curd
- How to cook eggs in the oven: 10 recipes to diversify breakfast