|fat cottage cheese — half a kilo|
|eggs — 2 pieces|
|sour cream — 200 grams|
|butter — half a pack|
|sugar — 100 grams|
|vanillin — a pinch|
|candied fruits — 100 grams|
For custard Easter, we definitely use fat cottage cheese. I will do it with candied pineapple, but you can use any, and even raisins and dried apricots.
How to cook Custard cottage cheese Easter on eggs with pineapples
Cottage cheese Easter is a mandatory treat on the festive table. The added candied pineapples will favorably emphasize and enrich the taste.
You need to get the oil in advance so that it melts at room temperature. If the candied fruits are too hard, then they should be filled with hot water. Rub the cottage cheese through a sieve into a saucepan — this will give Easter a delicate, airy consistency.
Add sugar, eggs, vanilla and sour cream. Mix everything well. Add the melted butter and beat the mass with a mixer.
We put it on fire. The curd mass is slowly heated with constant stirring. You can not boil — as soon as the first bubbles appear, remove from the fire and place the saucepan in cold water. Continue stirring until room temperature. Now you should cool Easter for a couple of hours in the refrigerator.
Add candied fruits to the cottage cheese, mix well. We line the Easter mold with gauze and fill it with cottage cheese. Under the yoke, Easter will last in the refrigerator for at least 8 hours.
We take it out and decorate it. Happy Easter!