Boiled easter

Description

In Rus', there were dozens, if not hundreds of different recipes for cottage cheese Easter. But they all divided it into raw and boiled. Here is one of the simple options for the latter.

Cooking

Step 1

Soak the raisins in filtered water for 15 minutes. or for 1 hour, depending on the dryness of the raisins. Then drain in a colander and pat dry. Cut candied fruit into small, neat cubes, if necessary.

Step 2

Rub the cottage cheese into the pan through a sieve in order to get rid of lumps and small grains and make the cottage cheese completely homogeneous. Also, cottage cheese can be passed through a meat grinder twice or beat with a blender.

Step 3

Soften the butter to room temperature. Pound until white or beat with a mixer sugar with yolks and softened butter. You should get a lush mass. Then add sour cream to the curd and whisk. Put the oil mass and whisk again.

Step 4

Add the vanilla seeds to the curd mass and rub it through a sieve into a small saucepan. Place this saucepan in a water bath - a large saucepan filled with a third of low-boiling water. Stirring constantly, warm the curd mass until the first bubbles. Do not stop stirring so that the mass does not exfoliate. Then remove the pan from the bath.

Step 5

Cool the curd mass and put it in the refrigerator for an hour or two so that it “grabs” a little. Add raisins, candied fruits and zest, mix thoroughly.

Step 6

Line the Easter form from the inside with gauze, lay out the curd mass and place a small oppression on top (a liter jar half-filled with water), refrigerate for 3 days. Place the mold in a deep dish so that there is somewhere to drain the liquid. Before serving, remove the form and gauze, put Easter on a festive dish and place it in the very center of a bright Easter table.