Royal Easter. Easter with gelatin without form

Main course Easter table- royal Easter, which is traditionally made from cottage cheese without baking. For cooking, special pastors are usually used - quadrangular cut pyramids, symbolizing the place of the crucifixion of Christ - Mount Golgotha. You can buy them in church shops. Pasochnitsy are made from linden or birch boards, on the inner surfaces of which the inscription “XV”, a crucifix, doves, flowers or angels are cut. Even if the pastor was not at hand - it does not matter, we will use the secrets of preparing Easter using items that every housewife can find.

Royal Easter raw

Raw royal Easter is prepared without heat treatment, so even a culinary specialist with little experience will cope with the recipe.

Ingredients:

Cooking:

Instead of a bean bag, you can use paper or plastic packaging for ice cream, having previously made small holes in the bottom. In this case, Easter will turn out in the form of a cut cone.

Custard Royal Easter

Custard royal Easter according to this recipe turns out very tasty and tender.

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Cooking:

Royal Easter with condensed milk

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Cooking:

Boiled royal Easter with prunes

Fans of prunes will definitely like boiled royal curd Easter with prunes.

Ingredients:

Cooking:

Royal boiled easter it will look great if you decorate it on top with poppy seeds or grated walnuts.

Recipe for Royal Easter with candied fruit

Curd Easter with candied fruits is very fragrant and unusual in taste. Can be used classic version with candied orange and lemon. For those who like to experiment with flavors, candied pumpkins, carrots or pears are suitable.

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Cooking:

If it was not possible to purchase a bean box in advance, then you can use a new flower pot, after selecting the desired shape and volume. Be sure to check the bottom for the presence of a sufficient hole size so that excess liquid can freely flow out of the mold.

Royal cheese Easter with chocolate

Cheese royal Easter can be prepared with both black and white chocolate. In the first case, the taste will turn out to be more airy and delicate, and dark chocolate will add zest to Easter and dilute the sweetness with bitterness.

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Cooking:

On top of Easter, you can decorate with almonds or prepare Easter chocolate symbols in advance: doves, the inscription "ХВ", a crucifix. You can buy them or pour them out of chocolate yourself. It will look nice chocolate easter sprinkled with coconut flakes.

Royal Easter on boiled yolks

Such an Easter with boiled yolks is also called priestly. In the recipe for Easter, raisins and dried apricots are added, but you can replace them with your favorite nuts or candied fruits.

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Cooking:

Such a cheese royal Easter, decorated with whipped cream and berries - raspberries, strawberries or cranberries, will look very gentle.

Blueberry Easter recipe with boiled egg yolks

Another option for cooking Easter with boiled eggs is blueberry Easter. As in previous recipe, we need only the yolks.

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Cooking:

Royal Easter almond

Ingredients:

• 800 g of cottage cheese;
• 300 g sour cream;
• 150 g butter;
• 5 yolks;
• 300 g of sugar;
• 1 glass of almonds;
• 1 pack of vanilla.

Cooking:

Almond Passover can be served by watering from above. hazelnut cream or decorating peanut butter from a cooking syringe.

Royal Easter honey

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Cooking:

You can serve such Easter by decorating with nuts and honey or caramelized fruits.

On the eve of the most sacred holiday - Christian Easter, most people in the circle of relatives and friends prepare for the celebration of this great holiday - they paint eggs, bake Easter cakes and, of course, cook cottage cheese easter, which, along with other attributes of the festive table, personifies the resurrection of Jesus Christ.

“Mleko thickened” is another name for Easter in Church Slavonic. This name can be interpreted as follows: when Moses, at the behest of God, brought the Jews out of Egyptian slavery to the land where “milk and honey” flows to continue the free kind. So milk and honey became a symbol of endless joy. Curd is one of best products which can be made from milk.

Easter, according to tradition, should be in the form of a truncated pyramid, cooked in a wooden parlor. According to one version, this form represents Heavenly Zion, the unshakable foundation of the "New Jerusalem". And this curd dish means Easter fun and the sweetness of heavenly life. And another version says that the shape of Easter repeats the shape of Mount Golgotha, on which the Son of God was crucified.

Easter decoration should contain the letters ХВ - Christ is Risen! The sides are decorated with sprouts and flowers - a sign of the miraculous Resurrection of Jesus, as well as the Cross and the spear - a sign of the torment of Christ on Good Friday.

In this article, we will try to consider several options for preparing custard and raw curd cakes.

Basic tips for cooking cottage cheese Easter at home:

1. In cooking, it is better to use fresh cottage cheese high fat 5-9%.
2. In custard recipes, in no case should the mass be brought to a boil.
3. The pasochnitsa must be covered with wet gauze, folded in two, and preferably in three layers.
4. It is necessary to put a deep container under the beaker, as whey will drain from it.
5. If you do not have a pasochnik - a special form for making cottage cheese pasta, then you can use a colander.
6. Before adding raisins, they must be washed and dried. It can also be soaked in flavored alcohol This will make the dish even more delicious.

Easter Royal according to a simple, classic recipe

Royal Easter is one of the most popular holiday table. There are several cooking options, but we'll talk about recipes for custard and raw Royal Easter.

Why is it called "Royal" you ask, because earlier only the royal nobility could afford to use dried fruits and nuts in the preparation of paska. Poor people cooked it simply from cottage cheese.

We will need:

• cottage cheese - 500 g;
• butter - 100 g;
• sour cream - 2 tablespoons;
• yolks - 2 pcs;
• sugar - half a glass;
• vanilla sugar - 1 teaspoon;
• raisin.

Cooking:

Cottage cheese, grated through a sieve, is more airy and tender.

Remove oil before you start cooking.

Tsarskaya raw without cooking

This recipe describes how to cook raw easter without cooking, and it contains raw eggs, therefore, it is necessary that they be fresh and preferably homemade.

We will need:

• cottage cheese - 500 g;
• cream - 1 glass;
• yolks - 3 pcs.;
• sugar - 1 cup;
• butter - 200 g;
• raisins and candied fruits.

Cooking:

1. We grind the cottage cheese through a sieve to obtain a delicate, uniform consistency.
2. Mix softened butter with sugar.
3. Add to oil raw yolks. We mix everything well.

Wash the eggs and only then break them, separating the whites from the yolks.

Cottage cheese Easter without baking with chocolate and nuts

Chocolate lovers will love this Easter. It will definitely become a decoration of the festive table, because it looks very beautiful and unusual, and it tastes simply incredible. After all, it combines milk and bitter chocolate, and with the addition of nuts ... This recipe is worth trying and appreciating. It's just a delight!

We will need:

• cottage cheese - 500 g;
• eggs - 3 pcs;
• sugar - 150 g;
• cream 20% - 200 ml;
• butter - 100 g;
• dark chocolate - 50 g;
• milk chocolate - 50 g;
• coconut flakes - 2 tablespoons.

Cooking:

Recipe for raw cottage cheese Easter with condensed milk without eggs

Easter on condensed milk is the easiest delicacy to prepare without cooking. It does not use raw eggs, and the list of necessary ingredients differs from other recipes in its size. It only has 3 products!

We will need:

• cottage cheese - 600 g;
• condensed milk with sugar - 1 can (380g);
• candied fruit.

Cooking:

Easter creme brulee with Filevsky ice cream

Easter based on cottage cheese and ice cream is very unusual, tasty, with delicate taste Creme brulee. It will definitely please the kids. You can use not only creme brulee ice cream, but also ice cream and other flavors.

We will need:

• cottage cheese - 400 g;
• ice cream - 250 g;
• butter - 50 g;
• sugar - 5 teaspoons;
• 1/3 of a lemon;
• raisins, nuts.

Cooking:

Cottage cheese Easter on boiled yolks

An interesting recipe using boiled eggs, ideal for people who are afraid to add raw eggs to dishes. Besides boiled eggs give Easter even more tenderness and airiness.

We will need:

• cottage cheese - 400 g;
• boiled yolks - 5 pcs;
• sugar - 100 g;
• butter - 120 g;
• fatty sour cream (more than 20%) - 100 g;
• dried fruits.

Cooking:

Easter from cottage cheese without eggs with gelatin

Easter on gelatin is very easy to prepare. Its plus is that you don’t have to have a pastry box, you can fill any molds that you have with curd mass. There is no need for the whey to drip off as the gelatin sets and holds its shape so well.

We will need:

• cottage cheese - 600 g;
• gelatin - 20 g;
• sour cream - 125 g;
• powdered sugar - 1 cup;
• butter - 50 g;
• cream - 30 g;
• vanillin;
• salt - a pinch;
• candied fruit.

Cooking:

Sour cream and cream can be taken of any fat content.

1. Then add vanilla and mix again.
2. Now it's the turn of gelatin, which during this time can already harden. If the gelatin is frozen, then it must be heated in the microwave or on the stove.

Never bring gelatin to a boil.

If using molds, simply fill them with curd mass and refrigerate.

Cottage cheese Easter on cream with raisins and dried apricots

Custard Easter on cream with dried fruits turns out to be very tender with an incredible creamy and milky aroma. Very tasty and easy to prepare!

We will need:

• cottage cheese 9% fat - 500 g;
• cream - 125 ml;
• yolks - 2 pcs;
• sugar - 150 g;
• butter - 100 g;
• dried apricots and raisins - 50 g each

Cooking:

Remember to rinse dried fruits before adding them.

Video cooking Easter from cottage cheese according to the recipe of Yulia Vysotskaya

I suggest you also watch the cooking video creamy easter from curd.

I hope these simple recipes help you, because now you know how to cook Easter from cottage cheese at home. Do-it-yourself Easters charge with love and warmth all the native people who will gather on a sacred holiday for one common table. Peace and good health to you!!!

Repeated the classic proven for centuries old Russian recipe Easter "Royal", adding the author's touch in the form wild berries and Turkish Delight.

“Cooking Easter is a tribute to one of the most important Orthodox Christian holidays, so everything must be real: a lot of fatty quality products and careful execution of the recipe. Do not be too lazy to wipe the cottage cheese twice, beat all the ingredients separately, and mix in strict sequence, ” That's what our pastry chef said.

According to tradition, it is necessary to cook Easter - a ritual festive meal - on the eve of the holiday, on Maundy Thursday or Friday in Holy Week. From a culinary point of view, this is also correct. curd paste, placed in a special split mold-pasochnik, just has time to ripen and get rid of excess liquid-serum.

BY THE WAY: the very shape of the beanbag - in the form of a tetrahedral pyramid - personifies Golgotha, the hill in Jerusalem, where Jesus Christ was crucified.

Treat the choice of the main component of Easter, cottage cheese, with all responsibility. Cottage cheese should be fatty, not too sour, not grainy and even a little dry.

Easters are raw and custard (warmed). In composition, they are similar, different in the way of preparation. Our Easter is raw. And since cottage cheese is a perishable product, it is necessary to store ready-made Easter in the refrigerator ( temperature conditions storage from 4 to -2°С) no more than 72 hours.

IN custard easter it’s good to add raisins, but raw ones from it can turn sour faster.

Watch the video master class - Easter "Royal" from Alexander Seleznev!

EASTER RECIPE "Royal"

Ingredients:

1 kg fat cottage cheese
200 g butter
200 g powdered sugar
200 g cream 33-35%
3 yolks
1 teaspoon vanilla sugar
2 tbsp. tablespoons wild berry jam
100 g Turkish Delight
50 g chopped almonds
a little grated nutmeg

How to cook Easter "Royal":

Rub the cottage cheese twice through a sieve. Beat the yolks in a water bath until light foam, knead in curd.

Sift the powdered sugar, add softened butter and beat until white. Instead of powder, you can use condensed milk (cooking technology butter cream: gradual addition during whipping).

Whip cream until stiff. In cottage cheese with yolks, add a teaspoon of vanilla sugar and nutmeg chips.

Combine cottage cheese-egg mixture with sugar-butter and knead thoroughly again. Add wild berry jam, Turkish delight and roasted almonds crushed into large crumbs.

Lightly mix, no longer rubbing, so that all the additives are evenly distributed in the curd mass.

Add whipped cream and mix very gently again. Fold gauze in four layers, soak in cold water, wring out and line the pasochnitsu.

Fill the pasta box with curd mass. Above - a small oppression. Send Easter in the refrigerator for 2-3 nights.

Remove the finished Easter from the mold. Putting it on a plate, decorate Easter with candied fruits and serve at the table for a festive Sunday lunch!

BY THE WAY: why Turkish Delight? “It is he who will give our Easter a delicate viscous texture, you will come across Turkish delight - bursting in your mouth and stretching a little,” Alexander Seleznev explained.

Orthodox Easter is celebrated in 2018 on April 8 - which means that you can already start preparing for the holiday. At the very least, find or buy an Easter mold and remember if you were satisfied with the recipes that you used to prepare Easter last year. If not, here are simple Easter recipes from the book of Anna Zhukova, owner of a Russian cuisine restaurant, organizer of regional competitions Chef a la Rusie. In the book "Holiday by Recipe" she collected recipes for all holidays - and Easter is no exception.

Easter "Royal", recipe

If we are preparing for the Easter feast, then spring reigns around. Fresh wind of change sunny cocktail, small bouquets of primroses - all together this gives an anticipation of long happiness. Let's add a pinch of summer warmth to the cottage cheese Easter - berry mix will fill the dish with shades of fresh taste.

Ingredients for Easter 1:

• Butter - 450 g
• Egg yolks - 5-6 pcs.
• Sugar - 500 g
• Curd - 1 kg
• Cream with a fat content of 30% - 300 ml
• Raisins, almonds and candied fruits - 100 g each
• Cardamom and vanilla - 1/2 teaspoon each

Traditionally, Easter was prepared in a special collapsible wooden form - a pastor. If you didn’t inherit it from your grandmothers, get a silicone or plastic mold. Choose the most fine-grained cottage cheese, sour cream - the fattest, butter - the freshest.

1. Cream butter with sugar until white, adding one by one egg yolks. You need to rub this mass until the sugar crystals are completely dissolved, so that the future Easter has a delicate creamy consistency.
2. Easter can be flavored with vanillin or cardamom finely ground and sifted through a fine sieve. If desired, you can use both, this will enhance the spicy and somewhat spicy taste easter.
3. To the resulting mixture, add cottage cheese, rubbed through a sieve twice, then raisins, almonds, chopped candied fruit or grated lemon peel. Mix everything thoroughly and add whipped cream. Again, mix everything from top to bottom and fill the resulting mass with a pasochnik, lined with slightly damp gauze. We close the top with a saucer and put in the refrigerator for 12 hours under a slight oppression.

Easter decorations can include "edible flowers" such as pansies, basil flowers, acacia flowers, tea rose petals.

Perhaps, how many housewives, so many Easter recipes. Here's another one original version favorite dessert, which perfectly combines ancient traditions and small innovative touches.

Ingredients for Easter 1:

• Dry grained cottage cheese- 1 kg
• Egg yolks - 5 pcs.
• Vanillin - 1 sachet
• Cognac - 1 tablespoon
• Raisins - 2 tablespoons
• Medium-sized dried apricots - 6-8 pcs.
• Candied fruits - 2 tablespoons
• Almonds and hazelnuts - 1 tablespoon each
• Powdered sugar - 200 g
• White chocolate - 150 g

1. We rub the cottage cheese through a medium sieve and mix with part of the powdered sugar. Beat the yolks together with vanilla and the second part of powdered sugar. Mix with curd. We wrap the resulting mass in a cloth and leave for several hours in the refrigerator.
2. Dried fruits are cut, soaked in water with the addition of powdered sugar and cognac for 5-8 hours.
3. Mix the curd mass with dried dried fruits and roasted nuts. We lay out the finished mass in a cone-shaped traditional form and leave it overnight in the refrigerator under oppression.
4. We put the chocolate in a bag, tie it up and lower it into hot, about 60 ° C, water to melt.
5. ready easter remove from the mold, pour over chocolate, sprinkle with nuts and serve on the festive table.

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Previously, I had never made cottage cheese Easter myself, but somehow I got caught in one old book “Practical Basics culinary arts» 1909 under the authorship of Mrs. Alexandrova-Ignatieva P.P. easter recipe. In addition, the word “royal” appeared in the title, curiosity got the better of it, and I wanted to try to cook curd royal Easter.
What is Easter? This is a ritual dish that is prepared from cottage cheese and only once a year for the most important holiday of Christians - Easter, or the Resurrection of Christ. On the festive table, in addition to cottage cheese Easter, there will certainly be Easter cake And colored eggs. Easter Easter cake and colored eggs can be consecrated in the church.
Easter has the shape of a truncated pyramid, which symbolizes the Holy Sepulcher, such a shape is obtained if it is prepared using a special form - a pastor. The pasochnik not only forms the geometric outlines of the dish, but also allows you to compress the cottage cheese so that excess moisture comes out of it. Usually, recesses are made on the side walls of the pasochnik in the form of drawings symbolizing the resurrection of Jesus Christ - the letters "ХВ" (Christ is Risen), an Orthodox cross, a silhouette of a temple or a dove (symbolizes the Holy Spirit).
Easters are raw, custard and baked. Most delicious easter- these are raw, however, they are not stored for long, since fresh, high-quality dry and granular raw cottage cheese, eggs, butter and cream. If raisins are used in the preparation of Easter, this further reduces the shelf life.
Royal cottage cheese Easter, prepared according to the recipe below, turned out to be very tasty, airy, sweet (in moderation), fragrant and satisfying. And the mass, which turned out after mixing all the ingredients, is generally fabulously tasty and tender. The best store-bought curds were not even close by. The result exceeded all expectations. True, I had to look for a pastor, and the second nuance is a rather tedious procedure for rubbing cottage cheese through a sieve, but it was worth it. I was pleasantly pleased with the presence of the recipe on the packaging of the pastry box, oddly enough, it turned out to be almost word for word a recipe from the book “Practical Fundamentals of Culinary Art”.

We will need (400 ml for Easter):

Cottage cheese - 400 g,
. butter - 160 g,
. sugar - 160 g,
. cream 35% - 80 g,
. egg - 2 pcs.,
. candied fruit mixture- 100 g,
. raisin- 50 g,
. vanilla sugar - 8 g (usually 1 sachet).

There is nothing difficult. You will need some kitchen accessories and, most importantly, to make the cottage cheese Easter not only tasty, but also beautiful, you will need a pastry box. This is such a collapsible pyramid in which Easter cottage cheese is pressed. Not an obligatory thing, but still raw cottage cheese Easter needs to be compressed a little (to give the desired shape, and squeeze out a little water). Let's assume you have it.
Hard boil two eggs in advance, then cool.

Soak in warm water raisins for 30 minutes, then drain the water and dry the raisins with a towel. Set aside for now.
Crush the candied mixture into small pieces although again it's a matter of taste. Also set aside for now.
In a suitable container, grind the butter (slightly softened, but not quite melted) with the sugar. Whisk until the sugar dissolves into the butter.
Peel the chilled boiled eggs, then separate the white from the yolk (only the yolks are needed).
Add one boiled yolk and half vanilla sugar to a container with crushed sugar and butter, continuing to beat the mass.
After whipping sugar, butter, egg yolks and vanilla sugar you get a white oily mass. Set aside for now.
The next process - and it is obviously the most laborious, but very important - is rubbing the curd through a sieve, and this must be done twice. This will require, in fact, the sieve itself, preferably metal, and a spatula-scraper, preferably silicone.
Cottage cheese after the first rub through a sieve.
And cottage cheese after the second rub through a sieve. It can be seen that the cottage cheese has become similar to the curd mass.
Add grated cottage cheese to the butter-sugar mass and mix until smooth.
Add washed and dried raisins, candied fruits to the container with cottage cheese and mix everything again.
Prepare whipped cream. The cream must be chilled and the container dry. Whip the cream into firm foam.
Transfer the whipped cream to a container with the curd mass and gently, from the bottom up, mix the curd mass and whipped cream. No mechanical devices are needed, carefully pick up the cottage cheese from the bottom of the container with a spatula and drop the cream into the cottage cheese.
You get this air mass. And what a delicious one! Delicate and airy, and so, without any molding and pressing, it is a pleasure to eat it.
Well, then everything is relatively simple. Molding and pressing process. We collect our pasochnitsa, put it “on the priest” on a saucer (it is desirable that the sides of the saucer be higher. During pressing, a little liquid will be released, a couple of tablespoons). And we line the pasochnik from the inside with clean, damp gauze.
We shift the curd mass into a pasochnik.
We fill it to the top, level and cover with gauze edges. We place the saucer with the pasochnik in the refrigerator. From above it is necessary to put a small oppression. The main thing here is not to overdo it, because if Easter is pressed more than necessary, it will become denser and, accordingly, less airy. If you do not press at all, then Easter can fall apart when taken out of the mold. Leave the pasochnik in the refrigerator for several hours, and preferably at night, while looking at it a couple of times and draining the water that is collected in the saucer.
Take the beaker out of the refrigerator, bend the edges of the gauze. It's clear that curd condensed.
Cover the pasochnik with a plate from above, so that the pasochnik stands at the bottom of the plate after we carefully turn the structure over. After turning the pastry box over, carefully remove first the pastry box, and then the gauze from the finished Easter. Ready Easter can be sprinkled powdered sugar and even fit a candle from the church.