Pistachio Easter made from milk and sour cream

This delicate Easter is made from milk, eggs and sour cream, without the use of cottage cheese. Pistachios give it an original taste and aroma.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 720 minutes

Ingredients

• Sour cream 400 g
• Eggs 3 pieces
• Milk 2 l
• Butter 200 g
• Sugar 200 g
• Pistachios to taste

Cooking method

• Beat sour cream with eggs so that a homogeneous mass is obtained.

• Boil the milk. Stir constantly, pour the sour cream-egg mixture into it in a thin stream. Cook everything together for another minute and a half.

• Cover the colander with cheesecloth folded in several layers and pour the mass from the pan into it. Leave for 20-25 minutes to glass the liquid.

• Beat the softened butter with a mixer with sugar. Add the curd mass and beat again. Add nuts and stir.

  Chop the pistachios with a knife or leave whole.

• Cover the form for Easter with gauze folded in several layers and put the milk mass in it.

• Fold the edges of the cheesecloth to the center of the mold, cover with a saucer and place a small weight.

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• Place the dish in a deep bowl and refrigerate for 10-12 hours. Periodically drain the liquid that drips into the bowl.

• Remove the finished Easter from the mold and decorate with nuts or other decor.

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