|Fat cottage cheese 9% — 600 g|
|Sour cream 10% — 200 g|
|Strawberry/strawberry jam/strawberry jam — 250 g or to taste|
|Butter — 80 g|
|Sugar — 90 g|
|Vanillin — 2 g|
The classic recipe for cottage cheese Easter is known to many, but with the addition of strawberries, its taste is revealed, and Easter itself looks doubly attractive because of the beautiful transition of colors.
How to cook Easter cottage cheese with strawberries
Cottage cheese Easter with strawberries on the festive table is not only a tribute to ancient traditions, but also a delicious treat to which none of your family will definitely remain indifferent.
Cottage cheese should be really tender. To do this, I advise you to either pass it through a regular meat grinder, or beat it in a blender. Butter heats up a little in the microwave.
Add sour cream, sugar, vanilla or vanilla extract and butter to the cottage cheese and mix everything well with a whisk.
Whisk strawberries in a blender with sugar or immediately take strawberry jam. The curd mass is divided into three equal parts. We leave the first one white, add 3-4 tablespoons of strawberry filler to the second, 6-8 to the last (or to taste).
The form for Easter is covered with gauze. The top layer (the top of Easter) should be the brightest, then we spread it in descending order of saturation. Cover the mold with a press.
We put Easter in the refrigerator for 12 hours.
When serving, we decorate it with fresh strawberries. Bon appetit to you and your family!