• Cottage cheese 9% – 1 kg
• Eggs – 4 PCs
• Sugar – 200 g
• Vanilla sugar – 5 g
• Cream 30% – 250 ml
• Sour cream 25% – 250 ml
• Butter – 200 g
• Candied – 100 g
• Walnuts – 70 g
• Cinnamon – 1 g
• Nutmeg – 1 g
• Cardamom – 1 g
Put the sour cream on the gauze, form a knot and hang on spoon, to drain off excess liquid. Refrigerate for 1 hour.
Tip: all of the products pull out from the refrigerator 1 hour before cooking. Then Easter will not be lumps, and the structure of the Passover will be homogeneous.
Press the curds from the whey through a cheesecloth and sieve it through. Add butter, rubbed through a sieve.
Tip: to wipe the curds do not use a blender or grinder. Knives crushing the curd, and it will become viscous. Butter Easter will help keep the shape when cutting.
Yolks pound with sugar and vanilla sugar, add cream. The egg mixture boil on a steam bath to thicken 5 minutes , stirring constantly. A thin stream pour the hot egg mixture into cottage cheese. Well knead the cottage cheese and cool.
Walnuts dry on a dry pan over medium heat. Cool and grind with a rolling pin until fine crumbs. Candied pour water at room temperature for 5 minutes, dry with paper towel.
Tip: for 1 kg of cheese is not more than 100 g candied fruit – cottage cheese Easter is not cracked. Do not pour the candied fruit with boiling water, they will turn to mush. So Easter wasn’t sickly sweet, do not select the candied quince, pear and melon.
Connect the sour cream with cottage cheese weight and fillers (nuts and candied fruit). Add the nutmeg, cinnamon and ground cardamom. Soak cheesecloth in cold water, wring out and put into shape. Fill the form cheese filling, tamp it and put on top of oppression. Refrigerate for 12 hours. Easter curd is ready garnish with nuts and candied fruit.