The recipe for Easter cottage cheese royal boiled. Custard with cream and almonds in a bean bowl

Greetings to all friends and guests of my blog! Who looked at this page, obviously, is already preparing for the main Christian holiday. Just like Easter cakes and colored eggs, Tsarskaya Easter cottage cheese is one of the traditional dishes of the Easter holiday table.

Easter in 2018 will be early and falls on April 8th. Traditionally, believers from Saturday evening go to church for an all-night service and meet the beginning of Christ Sunday in the church with hymns. Prepared in advance and others easter dishes the priest sanctifies with prayer and holy water.

Orthodox who observed great post for 40 days before Easter, and ate only meatless dishes happy to break the fast with consecrated dishes. Fasting is not considered obligatory by the Orthodox. But for the holiday, everyone tries, except for painting the eggs, for sure, or they buy ready-made ones. In stores these days, an abundance of various pastries.

However, you cannot buy the main Easter food in the store. You have to try to do it yourself. We've already covered a few. This dish is the main decoration of the table. And the Royal Easter is considered especially exquisite, festive. Today we'll talk about her.

We all celebrate the bright Orthodox holiday in high spirits. And we think about what kind of mouth-watering dishes to prepare for the festive table to please our guests and relatives.

Recipe for Royal Custard Easter from Cottage Cheese with Cream

With the approach of the holiday, the Orthodox prepare Easter cakes, Easter and colored eggs. On Bright Sunday, all this is carried to the church for consecration. And upon returning from the temple, everyone sits down at the table and breaks the fast with these consecrated products after Lent.

If the laity did not observe the fast, then they are not at all forbidden to cook and taste delicious Easter treats.

Today we will analyze how the Royal Easter is prepared from homemade cottage cheese and heavy cream. I will make it in a special bowl, a mold 17 cm high. If there is no mold, use a regular colander.

Cooking:

Since the dessert will stand up to a day in the refrigerator, I only wash dried fruits hot water. But if you are used to pouring boiling water over them, do so. It's not essential.

My cottage cheese is greasy and large flakes. He's even a little dry.

Store-bought cottage cheese should be thoroughly squeezed through cheesecloth, because it is full of water.

You can grind it in a blender. The main thing is that the curd mass becomes soft and tender. I rub the cottage cheese through a strainer in small portions. I add soft butter.

In a separate bowl, beat the eggs and add vanilla and cream to them. I add sugar. All this is mixed using a simple whisk. Now I put this mixture on the stove and bring it to a boil over low heat.

It is necessary to constantly stir so that it is brewed, but not welded to the bottom.

As soon as the first bubbles appear, remove from heat and let cool.

I wash dried fruits and dry them on a napkin. I grind nuts in a mortar. I cut candied fruits into small pieces. I combine this beauty with cottage cheese and a cooled brewed mass.

I put the collected paster on a plate. I line it with two layers of wet gauze so that the edges hang outward.

When you line the form with gauze, try to keep the folds in the corners.

I fill it with curd mass and cover with the edges of gauze. And on top I put a suitable size lid or saucer.

From above I put, as oppression, a jar of water and remove this structure in a cold place. It is necessary to periodically drain the whey, which will be squeezed into a plate. A day later I take out the design and disassemble the form.

I put the pasochka on a beautiful plate and carefully remove the gauze. This is such a beauty. All drawings and letters are printed very well.

Decorate as you wish - with berries, colored confectionery toppings or chocolate chips. Everything will be beautiful and delicious.

Video on how to cook raw cottage cheese Easter

The video from the channel "Simple and Tasty" shows how to prepare the Royal Easter without cooking. Since we will neither boil nor brew anything, this recipe excludes the addition of eggs. But, if you are not afraid to eat the product with raw eggs, you can add 2 eggs when mixing the ingredients.

0.5 kg. curd,
½ st. Sahara,
1 sachet vanilla sugar,
½ st. sour cream (20-25%),
100 gr. Butter,
½ st. raisins,
½ st. candied fruit,
zest from half a lemon.

The video shows the preparation big portion and used 1kg. cottage cheese. I wrote the proportions for half a kilo of cottage cheese, because just such a volume of curd mass is included in the pasochnik. Do as you see fit.

Tsarskaya boiled with candied fruit and raisins

To prepare this Easter, we use the most fatty cottage cheese. And as many sweets as possible. I took traditional dried apricots, raisins and also added candied pineapple on my own. You can add others as you like. Sour cream can be replaced with cream.

What you need:

Fat cottage cheese - 500 gr.
Sour cream at least 20% fat - 120 ml.
Butter - 100 gr.
Sugar - 100 gr.
Vanilla sugar - 1 sachet
Eggs - 2 pcs.
Lemon zest - 1 tsp
Raisins - 80 gr.
Dried apricots - 80 gr.
Dried pineapples - 80 gr.
Salt - a pinch.

Cooking:

I will make a reservation right away that I took out all the products from the refrigerator in advance so that they become room temperature. My cottage cheese very fat and big. It is necessary to grind it through a metal sieve.

This is necessary so that it becomes tender and airy.

You can pass through a meat grinder or kill with a blender. Do whatever is more convenient.

I add salt to the chopped cottage cheese, lemon peel, regular and vanilla sugar. Soft butter and sour cream should be mixed in there. With rubbing movements, all this goodness is mixed.

Next, take a mixer and beat this mixture into an airy and tender curd mass. Which we lay out in a saucepan with a thick bottom. Our Royal Easter is boiled, so now we will cook it on a small fire.

Heat the mixture in a saucepan without stopping stirring. Bring almost to a boil, but never boil!

Who is afraid to digest, place the saucepan on water bath. It will take more time, but the dish will not burn and will not be digested.

The mass becomes liquid when heated. After 10 minutes, the first bubbles appear. And then we immediately remove the saucepan from the heat and lower it into a bowl with cold water to cool down faster.

When the mixture has cooled, it must be removed in the refrigerator. After 2 hours, we take out the thickened mass and pour washed and chopped dried apricots, raisins and candied fruits into it.

We line the form with wet gauze and fill it with curd mass. From above we put oppression and the entire structure for a day in a cold place. Periodically drain the whey accumulated in the plate.

For tomorrow, we take out the finished dish, put it on a dish, disassemble the form and remove the gauze. It remains to decorate with marmalade, confectionery sprinkles or as your fantasy tells you.

Custard with cream and almonds in a bean bowl

Easter Royal implies the presence of fatty and sweet foods. You can’t eat a lot of such treats, but you can treat yourself a little after Lent. She is distinguished by gentle creamy taste and vanilla flavor.

We will not brew the entire curd mass, but only the buttercream.

Therefore, who does not like raw cottage cheese, take it completely boiled recipe. And for this dessert, I take a lot of raisins, almonds and other dried fruits. Sometimes I add frozen berries.

How to cook:

Do not forget to periodically drain the whey that accumulates in the plate.

This is real royal dessert. Tastes just delicious! Be sure to serve them to all your guests.

Homemade cottage cheese dessert recipe

This video recipe is from the Tasty Corner channel. I liked it because it shows in great detail how easy it is to make homemade cottage cheese from kefir. And here we see how convenient it is to pack the curd mass in a colander.

I congratulate everyone on the upcoming Christ Sunday! I hope that one of these methods of making the main holiday dish will be useful to you.

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The main dish of the 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.

Ingredients:

Cooking:

Royal Easter with condensed milk

Ingredients:

Cooking:

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

Ingredients:

Cooking:

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

Here, at the request of readers, I wanted to write about the royal Easter, which is made from cottage cheese without baking. She is also considered traditional dish holiday table.

To prepare it, you need to use special quadrangular shapes, similar to a truncated pyramid. Representing the Holy Sepulcher, where our savior was buried. On the front side of the pasochnik, the letters “ХВ” are displayed, which means “Christ is Risen”. Crosses are depicted on the sides, spears are symbols meaning the suffering of the Lord, but flowers are a sign of the resurrection of the Son of God.

Pasochnitsa, you can buy in a store or on the market, and if this is not possible, then it is made very simply from a flower pot. The letters "XB" are laid out from raisins or candied fruits.

Since gauze will be used in the recipes, it is better to wash and iron it well to remove bad smell pharmacies.

As you may have guessed, preparing a curd product is not difficult. Because it's done by simple recipe, a minimum of ingredients and is not baked.

We will need:

Cottage cheese - 500 gr.;
Butter - 100 gr.;
Sugar - 0.5 cups;
Sour cream - 150 gr.;
Raisins - 1 tbsp.

Cooking:

1. In a deep bowl, beat the cottage cheese. You can do this in three ways: with a blender, mixer (the most convenient) or pass through a sieve to make it a homogeneous mass.

2. We take another plate and mix sour cream with sugar in it and send it to the cottage cheese.

4. We wash and dry the raisins with a towel, add to our ingredients. Accordingly, we make a kneading.

If you have very dry raisins, then it must be steamed in hot water for 10 minutes to swell.

5. We put the form in the cup, put gauze into it and only then send the curd mass to the pastry box.

It is advisable to put gauze not in one layer, but in two or three, and it is better that it is wet.

6. We cover with the same gauze, and put oppression on top.

7. Sending our Easter to cool place(refrigerator) for 10 - 12 hours and drain as water enters the cup.

8. As soon as time passes, we turn it over onto a plate, remove the bean bag, remove the gauze.

All, classic recipe ready, as you can see, simply and quickly, and most importantly, not a single egg. You can decorate the top however you like.

How to cook Royal raw Easter with cream?

The most important thing in the cooking process is that the products from which we will cook are fresh and homemade. Especially eggs, which will be raw with us. Then the finished product will be very tasty.

Ingredients:

Cottage cheese - 500 gr.;
Yolks - 3 pcs.;
Proteins - 3 pcs.;
Sugar - 1 cup;
Butter - 200 gr.;
Fatty cream - 1 glass;
Fatty sour cream - 150 gr.;
Raisins - 100 gr.;
Vanillin pinch;
Candied fruits - 100 gr.

Cooking:

1. We drive the cottage cheese through a sieve until smooth.

2. In a separate bowl, grind the yolks with sugar until white. Add vanilla, softened butter and fat sour cream. We mix everything well.

By the way, before separating the yolks from the proteins, the eggs must be washed to remove the microbes that are present on them.

3. Add cottage cheese, raisins, candied fruits to the egg-oil mixture and knead again.

4. Whisk the whites until white and add the cream, preferably cold. Whisk the protein creamy mixture until she fades. Pour them into the curd mass and mix again.

5. First we put wet gauze in 2 - 3 layers into the mold, and then the cottage cheese with the filling.

6. We put a weight on top and put it in the refrigerator for 12 hours, not forgetting to remove the whey that will be squeezed out from our Easter.

By the way, you can not pour out the whey, but cook pancakes from it.

7. When the time runs out, we take out the product, remove the gauze. Decorate with colorful sprinkles and candied fruits.

The option with raw eggs is not suitable for everyone, so in the next chapter, see the royal custard Easter.

Custard Easter cottage cheese with nuts:

Do you want to try a dish where cottage cheese just melts in your mouth! Then use this recipe, I'm sure you'll like it.

Ingredients:

Cottage cheese - 500 gr.;
Butter - 200 gr.;
Egg yolks - 3 pcs.;
Sour cream - 200 gr.;
Sugar - 100 gr.;
Vanilla sugar - 5 gr.;
Raisins - 100 gr.;
Chopped walnuts - 50 gr.;
Candied fruits - 70 gr.;
Lemon peel.

Cooking:

1. Pour raisins with hot water to soak for 10 minutes.

2. We drive the cottage cheese through a sieve, preferably 2 times.

3. Add butter, room temperature, sour cream, vanilla sugar, lemon zest to it, regular sugar And egg yolks. Using a mixer, mix everything well.

4. Transfer the resulting mass to a saucepan with a thick bottom.

5. We put on small fire and a little - almost bring to a boil, remove to cool in a cold water bath.

6. Add raisins dried from water to cottage cheese mixture, there we also send chopped nuts and candied fruits.

7. Mix everything thoroughly and fill it into a mold, after lowering gauze into it.

8. We put it under pressure and send it to the refrigerator for 24 hours, not forgetting to remove the serum that has flowed from the bottom.

9. We open the gauze, turn the Easter egg over, carefully remove the bean bag.

10. We begin to decorate.

I hope you enjoyed this recipe.

Cottage cheese with boiled condensed milk:

More great option which your kids will especially like. After all, there is boiled condensed milk and she gives gentle and pleasant taste. The essence of this Easter is that it is without eggs, and due to this, you can safely give it to children. I think she will worthy decoration holiday table. We will prepare for 1 kg. cottage cheese, so if this is a lot for you, the proportions can be reduced.

Ingredients:

Cottage cheese - 1 kg .;
Sour cream - 400 gr.;
Boiled condensed milk - 400 gr.;
Butter - 300 gr.;
Vanilla sugar - 20 gr.;
Cinnamon - 0.5 teaspoon .;
Chocolate for decoration.

Cooking:

1. We take cottage cheese, it is better that it be homemade, then the taste will be much better. Grind through a sieve to make the mass homogeneous.

Important: cottage cheese for Easter must be dry.

2. Add condensed milk to it and rub it very well with a spoon. Of course, you can do this with a mixer or blender.

3. We send butter there and beat again.

4. Add cinnamon to vanilla sugar and mix. Next, pour into sour cream and do the same.

5. Add our sour cream mixture to the curd and mix again.

6. We take a pasochnitsa, put wet gauze rolled up in 2 layers into it and lay out the entire curd mass.

7. We cover with the ends of the gauze that hang down. We put a plate on top and oppression, put it in the refrigerator for 12 hours. We drain the water that has drained into a plate periodically.

8. Turn Easter on a plate, remove the form, and remove the gauze.

Decorate with grated coarse grater chocolate and sprinkles.

Video recipe on how to cook Easter with condensed milk:

I found this video recipe on the Internet and I immediately liked it. The fact is that condensed milk gives a wonderful taste of ice cream. In general sweet dessert that you and your kids will love. It can be prepared as pure form, and with the addition of various fruits and nuts.

I hope you liked this option with liquid condensed milk, try it, it will be delicious. By the way, you can decorate it as your soul tells you.

Recipe from cottage cheese with yolks:

At the Easter table, at least Easter cake or Easter must be present. I offer more good way cook royal food boiled yolks, believe me, it won’t take so much time, but the taste will be awesome.

Ingredients:

Homemade cottage cheese - 1 kg.;
Powdered sugar - 250 gr.;
Cream - 650 gr.;
Boiled yolks - 12 pieces;
Vanillin - a pinch;
Raisins - 100 gr.;
Candied fruits - 100 gr.

Cooking:

1. Rub the cottage cheese together with the yolks through a sieve.

2. In a separate bowl, whip the cream with powdered sugar. Add softened butter, vanillin to them and mix everything.

3. Add the creamy mixture to the curd and knead again, but do not forget to send the washed raisins and candied fruits there.

4. We cover the form with gauze and fill it with curd mass, cover with a plate, put oppression on it. We put it in the refrigerator overnight.

5. Well, that's it. Turn on a plate, remove the gauze, decorate as you wish.

Easter with gelatin without form

In most cases, we add an egg to cottage cheese Easter, but not all people eat them with cheese. Therefore, I offer another recipe, which, firstly, will be without them, and secondly, it will look great on the festive table. We will do it without a special form, or rather it will be, but not a beekeeper.

We will need:

Cottage cheese - 500 gr.;
Raisins - 80 gr.;
Walnuts - 80 gr.;
Sour cream - 4 tbsp. spoons;
Orange peel - 1.5 pcs.;
Gelatin - 30 gr.;
Milk - 100 gr.;
Honey - 3 teaspoons.

Cooking:

1. Dilute gelatin with milk and let it swell for 10 - 15 minutes.

2. Pour boiling water over raisins for 10 minutes.

3. Grind walnuts with a rolling pin. That is, put them in a bag and press down.

4. Grate the zest.

Be sure to scald the orange with hot water to wash off the plaque in which it was stored.

5. Here we have swollen gelatin. We put it on the fire and heat it up, but it is not necessary to bring it to a boil.

If you constantly stir it, it will completely dissolve and not a single grain will remain.

6. We wash the raisins well and remove excess moisture with a towel.

7. Put in a blender bowl skim cheese, zest, honey, sour cream and beat until smooth.

If the curd mass turns out to be very dense, then you can add a couple more tablespoons of milk.

8. Add gelatin to our mixture and beat again.

9. Pour it into a deep plate, send it there walnuts, raisins and mix everything.

10. Lubricate with oil the form where you will lay our mass, so that in the future it will easily come out. We spread it and put it in the refrigerator for 2 - 3 hours.

It turns out simple and fast way try it, you won't regret it.

Recipe with cognac, cream and dried apricots:

Ingredients:

Cottage cheese - 500 gr.;
Butter - 100 gr.;
Fatty cream - 100 ml;
Powdered sugar - 250 gr.;
Eggs - 2 pcs.;
Raisins - 50 gr.;
Dried apricots - 50 gr.;
Pistachios - 50 gr.;
Cognac - 50 ml.

Cooking:

1. We wash the raisins and fill them with cognac. Dried apricots should be finely chopped.

2. Grind cottage cheese, add butter and combine with cream.

3. Beat eggs with powdered sugar until completely dissolved. Add to curd mass.

4. Dry the raisins with a towel and add to the curd along with dried apricots and chopped pistachios. They need a little for decoration.

5. Line wet gauze into a special form with holes, stretch along the walls and lay out our mass.

6. We put the pasochnik on a plate, and put the load on top. Drain the liquid as it comes in.

7. When the liquid is all drained (after 3 - 4 hours), we send it to the refrigerator for 10 hours.

8. Ready product decorate with raisins or dried apricots.

As you can see, it's not difficult, but delicious.

Chocolate royal Easter with cherries:

We have already done a lot of cooking options. I would like to tell you more about the method that my wife uses. We all really like the result, because the combination of these products leads to an unsurpassed delicacy. And you will simply be surprised by the ease of preparation.

We will need:

Cottage cheese - 500 gr.;
Sour cream - 75 gr.;
Butter - 80 gr.;
Powdered sugar - 100 gr.;
Sugar - 2 tablespoons;
Cocoa - 4 tbsp. spoons;
Pitted cherries - 100 gr. (frozen).

Cooking:

1. Pour 2 tablespoons of sugar into the cherry, put on fire and bring to a boil. Don't forget to stir constantly.

2. Throw it in a colander to remove excess juice.

3. Turn the cottage cheese into a paste with a mixer.

If grains remain in it, they will be very noticeable in Easter.

4. Beat the yolks with powdered sugar until white. We fall asleep cocoa, pour sour cream and mix.

5. Add butter to our mixture, add cottage cheese and mix thoroughly until cocoa color with milk is obtained.

6. We put the cherry and make a batch, only with a spoon.

7. We cover the form with wet gauze, spread the curd mixture, put it under oppression and send it to the refrigerator for 12 hours.

8. Turn over on a plate, remove the bean bag and gauze. Products are ready.

Easter custard with poppy inside:

It is called royal because it is added inside different ingredients(nuts, candied fruits, raisins, dried apricots and so on). And now we will do with you poppy seed filling. It turns out very tasty, just try it.

We will need:

Cottage cheese - 500 gr.;
Yolks - 3 pcs.;
Sugar - 70 gr.;
Fat homemade sour cream - 100 gr.;
Butter - 100 gr.;
Vanilla sugar - 1 sachet;
Raisins - 200 gr.

For filling:

Milk - 100 ml;
Poppy - 100 gr.;
Butter - 20 gr.;
Sugar - 50 gr.

Cooking:

1. Grind cottage cheese through a sieve, add yolks, sour cream, granulated sugar, melted butter until soft, vanilla sugar. We mix all products.

2. Transfer to a saucepan and put on fire. Bring to a boil, but do not boil. As soon as the first bubbles appear, turn off and cover with a film to cool. Then we put it in the refrigerator.

3. Raisins and poppy seeds need to be poured with boiling water for 15 minutes, with poppy seeds we do this procedure 2 times.

4. Drain the water, dry the raisins with a towel.

5. Pour the poppy seeds in a saucepan with milk, pour sugar, put a piece of butter and cook until all the moisture has evaporated. Let the filling cool down.

6. We take out the curd mass from the refrigerator, add raisins to it and stir well.

7. We take a beekeeper. Inside we put wet gauze, rolled up in 3 layers. We begin to impose the curd mass on the bottom and on the walls of the form. the most important thing is that the middle of Easter should be empty.

9. When all the stuffing is laid out, we cover it with curd mass.

10. We close the already filled pasochnitsa with gauze and put a load on it. The liquid that will be filled is drained. We put it in the refrigerator for 12 hours.

11. As soon as the time has passed, we disassemble the form, remove the gauze.

12 We decorate Easter.

And now you can see how it turned out in the context.

I think you liked this collection wonderful recipes. Happy holiday friends!

Best Recipes Easter cakes and Easter Kashin Sergey Pavlovich

Easter Royal (raw)

Ingredients

1 kg cottage cheese, 5-6 yolks, 450 g butter, 500 g sugar, 300 g 30% cream, 100 g raisins, 100 g almonds, 100 g candied fruit, cardamom, vanillin.

Cooking method

Grind butter with sugar until white, adding yolks one at a time.

Rub the mass until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve.

Add cottage cheese, raisins, almonds, crushed twice, rubbed through a sieve candied oranges or grated lemon zest.

Mix thoroughly, add whipped cream, mix from top to bottom, fill with a mass of pasochnik, covered with slightly damp gauze, close with a saucer, load with a slight oppression, refrigerate for 12 hours.

From the book Etudes on Nutrition the author Mogilny N P

Easter royal 5 pounds of fresh cottage cheese, mashed through a sieve, 10 raw eggs, 1 pound of the freshest unsalted butter, 2 pounds of the freshest sour cream, put everything in a saucepan, put on the stove, stirring constantly with a wooden spatula so that it does not burn; as soon as

From the book Easter cakes and other dishes for Orthodox holidays author Cooking Author unknown -

Raw Easter 2 1/2 kg cottage cheese, 200 g butter, 200 g sugar, 250 g sour cream, salt to taste. Rub the cottage cheese twice through a sieve. Rub the butter with sugar until white, add sour cream and continue to rub the mass until the sugar crystals disappear completely. received

From the book Easter table. Cooking like a pro! author Krivtsova Anastasia Vladimirovna

Royal Easter (boiled) 2 kg cottage cheese, 10 eggs, 400 g butter, 800 g sour cream, 600-700 g sugar, 100 g almond kernels, 100 g raisins, vanillin. Rub cottage cheese and butter through a sieve, add sour cream, carefully move, put the dishes on the stove and bring the mass

From the book Best Recipes for Easter Cakes and Easter author Kashin Sergey Pavlovich

Raw Easter 450 g cottage cheese 180 g butter 150 g sugar 100 ml cream 2 egg yolks 1 tbsp. a spoonful of raisins without stones 1 tbsp. 1 teaspoon chopped almonds 1 teaspoon candied fruit 1 teaspoon ground cardamonavanillin Rub the butter with sugar until white, introducing the yolks one at a time. mass

From the book We meet guests the author Uzun Oksana

Raw Easter 1 kg cottage cheese 100 g sugar 80 g butter 100 ml sour cream salt Rub the cottage cheese through a sieve. Rub the butter with sugar until white, add sour cream, combine with cottage cheese, salt and mix. Fill the pasochnik with the finished mass, cover with a lid, put oppression and

From the book Cookbook-Calendar Orthodox posts. Calendar, history, recipes, menu author Zhalpanova Liniza Zhuvanovna

Easter raw Ingredients2 ? kg of cottage cheese, 200 g of butter, 200 g of sugar, 250 g of sour cream, salt. Rub the butter with sugar until white, add sour cream and continue to rub the mass until the crystals disappear completely.

From the book Monastic Kitchen author Stepasheva Irina

Royal Easter (raw) Ingredients 1 kg cottage cheese, 5-6 yolks, 450 g butter, 500 g sugar, 300 g 30% cream, 100 g raisins, 100 g almonds, 100 g candied fruit, cardamom, vanillin. Cooking method Butter grind white with sugar, adding yolks one at a time.Mass

From book Festive table author Iovleva Tatyana Vasilievna

Royal Easter (boiled) Ingredients 2 kg cottage cheese, 10 eggs, 400 g butter, 800 g sour cream, 600–700 g sugar, 100 g almond kernels, 100 g raisins, vanilla. mix thoroughly, put the dishes on

From the book Easter table author Kashin Sergey Pavlovich

Royal Easter (raw) - cottage cheese - 1 kg - yolks - 5-6 pieces - butter - 450 g - sugar - 500 g - cream 30% - 300 g - raisins, almonds, candied fruits - 100 g each - cardamom or vanillin - 1 pinch 5 servings over 12 hours Rub the butter and sugar until white, adding the yolks over

From the book Dried Fruit Dishes author Zvonareva Agafya Tikhonovna

Royal Easter (boiled) - cottage cheese - 2 kg - eggs - 10 pcs. - butter - 400 g - sour cream - 800 g - sugar - 600-700 g - almond kernels - 100 g - raisins - 100 g - vanillin - pinch 6 - 8 servingsmore than a dayPure cottage cheese and butter through a sieve, add sour cream, carefully

From the author's book

Royal Easter 2 kg of cottage cheese, 800 g of sour cream, 10 eggs, 400–600 g of sugar, 400 g of butter, 0.5 cups of sweet peeled almonds, 1 vanilla stick (1 g of vanillin). Mix cottage cheese, eggs, sour cream and butter in a suitable saucepan, put on fire and, stirring constantly,

From the author's book

Raw Easter Ingredients 450 g cottage cheese, 180 g butter, 150 g sugar, 100 ml cream, 2 egg yolks, 1 tablespoon raisins (pitted), 1 tablespoon chopped almonds, 1 teaspoon candied fruit, 1 teaspoon ground cardamom, vanillin.Cooking methodCreamy

From the author's book

Raw Easter Ingredients 1 kg of cottage cheese, 100 g of sugar, 80 g of butter, 100 ml of sour cream, salt. Method of preparation Rub the cottage cheese through a sieve. Rub the butter with sugar, add sour cream, combine with cottage cheese, salt and mix. Fill the pasochnik with the finished mass,

From the author's book

Pascha Tsarskaya Ingredients: cottage cheese - 500 g, egg - 3 pcs., butter - 100 g, sour cream - 1 cup, sugar - 150 g, vanilla pod - 1 pc., sweet almonds - 1/2 cup, raisins - 1/4 cup, dates (pitted) - 1/4 cup, dried apricots - 1/4 cup, prunes - 1/4 cup,

Divine royal custard curd Easter on the eve of the great Christian holiday can be on your table. Amazing homogeneous and delicate structure of cottage cheese - it just melts in your mouth. You are great at cooking it. Many recipes are similar to each other, but our Easter cottage cheese version will surprise you with its simplicity and budget. Be sure to use our recipe and tips - and the cooking time will fly by.

Ingredients:

homemade cottage cheese (or store-bought fatty) - 500 grams;
chicken yolks - four pieces (can be replaced with 2 eggs);
sour cream 21% - two hundred grams;
butter 82% fat - one hundred grams;
white crystalline sugar - one hundred grams;
vanillin - 1.5 grams;
raisins (can be replaced with other dried fruits, nuts, candied fruits) - 100 grams.

Royal custard curd Easter. Step by step recipe

I propose to start with the preparation of raisins. It needs to be washed warm water and pour boiling water for twenty minutes.
I choose raisins not too much large sizes. Then, when it swells, it will not look like a big grape. I also try to buy black or dark brown raisins: they contain fewer preservatives than light-colored raisins. After all, everyone is well aware that fruits darken during the drying process: raisins in this case are no exception. Therefore, try not to buy suspiciously golden.
In a deep container, use a sieve to wipe homemade cottage cheese. Help yourself with a spoon. Also, cottage cheese can be chopped with a blender or meat grinder. From mashed cottage cheese homemade easter turns out to be very soft. You should choose oily, dry and, of course, only fresh cottage cheese. It is better to use, of course, homemade - then you will know for sure that it is fresh.
Now we introduce two yolks, sour cream and vanillin into the cottage cheese. And mix everything well. Then we add soft butter(cut into cubes). And mix again. For a homogeneous and airy mass, beat everything with a mixer. Sour cream can be substituted heavy cream. Take them in the same proportion.
whipped puffed curd transfer to a saucepan or saucepan. It is important to take a pan with a thick bottom. On a very small fire and bring to the first bubbles, but do not boil. Do not stop stirring, make sure that the cottage cheese does not burn to the bottom.
Now that the stove has been turned off, you need to remove the saucepan (pot) and place it in a bowl of cold, possibly with pieces of ice, water. Continue stirring the custard curd mass until it thickens. This will happen fairly quickly. The consistency will thicken before your eyes, acquiring an appetizing creamy texture. At this point, the smell of vanilla sugar with tender cottage cheese. After covering the pan, remove the curd mass in the refrigerator so that it thickens.
In the meantime, drain the water from the raisins and spread it on paper towel. Top with another one and blot lightly. We give him time to dry.
After some time, we take out our thickened mass for the royal Easter with cottage cheese from the refrigerator. Add raisins to it. Alternatively, you can add more candied fruits and nuts. But then calculate so that the volume of dried fruits does not exceed 100-120 grams. Stir with a spatula so that everything is more or less evenly distributed.
Now take a damp gauze and fold it in half. Then we put it in a pasochnitsa (a form for curd Easter) and with the help of a spatula we transfer the cottage cheese into it. We close the ends of the gauze and press down everything with oppression. We put it in the refrigerator for a day (you can even for two).
Be sure to put the pasta in a bowl, and only then send it to the refrigerator. During this time, it will be well compressed, and serum will drain from it.
You need to carefully take out the royal custard curd Easter. We put the pasochnitsa on a dish and remove its walls, then the gauze.
You can decorate such a delicious and appetizing homemade custard Easter according to your taste: or leave it in this state.

For example, I love it when kids are involved in the process of decorating Easter eggs. They wonderfully lay out candied fruits, raisins, nuts and other dried fruits. Taste custard easter recalls the most delicate cheesecake. It is moderately sweet and very fragrant. The good thing is that according to our recipe, the royal custard curd Easter can be prepared two days before the holiday. And as you can see, the process is very simple. Prepare it with us. On the site "I love to cook" you will find more than one dish for the festive Easter table. Enjoy your meal!

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