Custard Easter with almonds

Ingredients

• 1.5 kg full-fat cottage cheese
• 300 ml full fat farm cream
• 250 g butter
• 8 yolks
• 200 g brown sugar
• 150 g raisins and/or dried cranberries and cherries
• 100 g peeled roasted almonds
• 50 ml of port wine
• 1 vanilla pod
• 0.5 tsp sea salt

Cooking

Step 1

Squeeze the cottage cheese under a heavy press, putting it in a colander lined with a kitchen towel, at least 4 hours.

Step 2

For the same time, soak dried fruits in port wine.

Step 3

Cut the butter into small pieces, put in a saucepan, add the vanilla pod cut in half (scrape the seeds with the tip of a knife and put them in the pan too), pour in the cream, bring to a boil over low heat, remove from heat, cover and let it brew for 10 minutes.

Step 4

In the meantime, grind the yolks with sugar until white. Remove the pod from the cream mixture, bring it to a boil again, remove from heat. While stirring all the time, pour a little hot cream (about 150 ml) into the yolk mass. Then pour the yolk mixture into the saucepan with the cream and mix well. Cool, 5 min.

Step 5

Add the yolk-cream mixture to the cottage cheese, beat with a submersible blender until smooth. Add dried fruits and chopped almonds, mix. Cover the form for Easter with gauze soaked in cognac, lay out the curd mass, cover the top with hanging edges of gauze and refrigerate for 36-48 hours. Before serving, turn Easter on a dish, remove the gauze, decorate as you wish.