Easter from sour cream

Description

Easter from sour cream is one of the varieties of the usual one, only more fatty, therefore very, very tender. Everyone who has tried this says that it literally melts in your mouth! But that's not all. A distinctive feature of our sour cream Easter is a rather original additive - soft caramel prepared with star anise, cinnamon, cardamom, which gives the dish an amazing taste and unusual aroma. By the way, if you replace ordinary white sugar with good brown, then these very spicy notes will “sound” in the dish even more clearly and more interesting.

Cooking

Step 1

Prepare cottage cheese for Easter. Put it in a colander lined with four times folded gauze, cover with free ends and place under a weight of at least 2 kg. Leave in a cool place for 4 hours.

Step 2

Put sour cream for Easter in cheesecloth folded four times, make a bag out of it and tie it with a ribbon. Hang for 4 hours in a cool place to remove excess moisture.

Step 3

Almonds for Easter pour boiling water, close the lid and leave for 10 minutes. Then place in a colander and rinse with cold water. Remove skin from almonds. Dry it and chop it up.

Step 4

Pour sugar into a bowl and fill with drinking water. Lightly grind all the spices intended for Easter in a mortar and pour into a container with sugar. Add lemon peel and stir.

Step 5

Cook over low heat for 5 minutes. Strain through cheesecloth. Boil the resulting syrup for another 7 minutes until a golden brown caramel is formed. Very carefully (it will splatter!) pour in the warm cream and stir. Remove from fire.

Step 6

Beat cottage cheese and sour cream for Easter with an immersion blender until smooth. Add the hot caramel prepared earlier and whisk again. Put in the almonds and stir.

Step 7

Line the form for Easter with gauze folded four times soaked in cognac. Put the curd mass into it, cover with the free edges of gauze and leave in the refrigerator under oppression for 24 hours.