Easter with almonds and orange caramel. Curd Easter with almonds and raisins Curd soufflé with apricots

To prepare Easter, you will need a small Easter box. It can be made of wood or plastic. The inside of the bean bag must be lined with a double layer of gauze so that the free edges of the gauze hang outward.

Now let's prepare the necessary ingredients.

First, prepare the orange caramel. Remove the zest from the orange. This can be done with a special grater or zest knife. If you do not have these devices, you can also grate the zest using a regular grater. Make sure that it is the zest that is removed, without the white shell, which is bitter. Then put 50 g of brown sugar, zest and 1 tbsp of water in a preheated frying pan. Do not stir the mixture; heat until the sugar dissolves.

When the mixture starts to bubble, turn off the heat. Orange caramel is ready. Carefully transfer the caramel to a clean plate. Be careful, she's very hot. Once the caramel has cooled, place it and the roasted almonds in a blender and, with a couple of presses of the pulse button, grind the nuts into small pieces. Don't overdo it; the almonds shouldn't turn to dust.

Separate the whites from the yolks. Beat the yolks with brown sugar with a mixer or whisk until it becomes a thick white cream. Pour the cream into a small saucepan, add vanilla sugar, and bring the cream to a boil. Carefully pour the yolk mixture into the boiled cream and stir with a whisk until the cream mixture thickens. Remove from heat and set aside.

Melt the butter on the stove or in the microwave. Beat cottage cheese with butter. If you have cottage cheese with grains, be sure to grind it through a sieve. Unaesthetic grains can ruin not only the appearance, but also the taste of the dish.

Add the creamy yolk mixture to the whipped cottage cheese and beat again. Add the prepared mixture of nuts and orange caramel. Stir.

Place the cottage cheese in the prepared pan. Cover the bottom of the Easter with the hanging edges and place a weight on top. The weight is needed so that the excess moisture that is in the cottage cheese comes out of the dessert, and the Easter is well compressed. Place the Easter in a deep container to allow the whey to drain there.

Place the structure in the refrigerator overnight. In the morning, remove the weight, carefully pull the edges of the gauze and remove the Easter from the bean bag. Turn the Easter cake over onto a plate and remove the gauze. Festive Easter with almonds and orange caramel is ready!

The most delicious Easter cottage cheese is my reliable protection, the protection of my faith, hope follows it. I hope to go all the way along the path of Christ.
I’ll make Easter cottage cheese and give everyone the deliciousness that’s impossible. I help the godless people to forget about the false truth by distributing Easter cottage cheese.
I feel hopelessly sad, Easter cottage cheese will help. She will dispel sadness and sadness. The veil will be removed from the soul. Be careful not to break the crystal. This is what morality is all about. Crystal is your soul. Look how good she is.

Hello, dear readers. Yesterday in the article “Easter made from custard cottage cheese” I wrote that the indexing of my culinary blog is at risk. I sat up almost all night to find a way out of this situation. I think I found it. I have done everything and am waiting for a response from the search engines. I hope it helped. While I’m waiting, I’ll make Easter cottage cheese, but not according to a different recipe in yesterday’s article.

Easter requires a large amount of cottage cheese and eggs for its preparation, which I used yesterday in another cottage cheese Easter recipe. To replenish my supplies, I headed to the store. A “pleasant” surprise awaited me in the store. Eggs for Easter have risen in price by 10 rubles per dozen. It’s good that the price of cottage cheese remains the same. And I love it so much

Why does the price of eggs rise before Easter? Are your chickens laying eggs less often? Of course not. Have production costs skyrocketed? I don't think so either. They know what they are doing. There will be great demand for eggs. Everyone will paint them, bake Easter cakes, make Easter cottage cheese, no one will stand behind the price. So they take advantage of the moment in pursuit of one goal. I'm thirsty. Okay, I won’t spoil the pre-holiday mood for myself or people.

In yesterday's article "" I already gave some tips on how to prepare Easter cottage cheese, you can take a look. Today I will not repeat myself, if anyone is interested, take a look. By the way, here are a couple more new tips for preparing Easter.

Easter cottage cheese is prepared from the fattest and thickest sour cream. You can remove excess moisture from sour cream by wrapping it in several layers of gauze and gently squeezing it out. Then put it under load for several hours. And one more piece of advice. Don't want to strain Easter cottage cheese through a sieve? Pass it through a meat grinder twice. Well, I think you can figure this out yourself. Enough advice, let's get started.

Recipe for cottage cheese Easter.

In the store for cottage cheese Easter I purchased:

• 800 grams of cottage cheese
• 100 grams of butter
• 400 grams of sugar
• 4 eggs
• 120 grams of sour cream
• half a glass of almonds
• half a glass of raisins

Just like in the previous recipe, I rub the cottage cheese twice through a sieve for Easter.

I put the butter in a bowl.

I put sugar in it.

I rub it.

Then I start adding eggs one at a time. First one thing. I stir. Then the second, third and finally...

fourth. This mass for cottage cheese Easter needs to be ground until white until the sugar is completely dissolved. Yes, it's a long song. I will resort to means of small-scale mechanization.

I pour it into a larger saucepan, take a blender and start mixing.

Well, the cottage cheese Easter is almost ready. True, she will need to stand in the refrigerator for another 12 hours.

I add cottage cheese.

I grind almonds for Easter in a coffee grinder and...

I also add it to cottage cheese.

Then I wash the raisins and add them to the rest of the ingredients.

Last I add sour cream.

I stir.

© Depositphotos

Many of us have heard about the promised land with fabulous jelly banks and milk rivers. So, precisely in its form and content, it symbolizes Heavenly Zion - the Lord’s city without a temple, happy and joyful, where every believer strives to get.

Cottage cheese Easter has a simple recipe and is very easy to prepare. The only thing that takes a lot of time is the process of “ripening” the Easter curd in the refrigerator.

To prepare tender and tasty Easter cottage cheese, it is better to take natural fatty homemade one. In addition, you will need a special pyramid shape for Easter. Such forms can be made of wood or plastic.

Cottage cheese Easter - ingredients:

• 500 g of full-fat homemade cottage cheese,
• 100 g fat sour cream,
• 100 butter,
• 100 g powdered sugar,
• 70 g candied fruits,
• 50 g almonds,
• 10 g vanilla sugar.

Cottage cheese Easter - recipe:

1. Rub the cottage cheese through a sieve. This procedure will make it more tender and get rid of lumps.
2. Add softened butter, sour cream to the cottage cheese and mix well.
3. Finely chop large candied fruits. Grind the almonds in a blender.
4. Add candied fruits, nuts, powdered sugar, vanilla sugar to the curd mass and mix thoroughly.
5. Place the curd mass in a mold lined with a napkin or gauze and place pressure on top. During the process of preparing the cottage cheese Easter, liquid will form, so place a plate under the pan so that it has somewhere to drain.
6. Place the cottage cheese Easter in the refrigerator for a day.
7. On Easter Day, before serving, take it out of the mold and decorate Easter with candied fruits.

Happy Sunday of Christ!

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Watch the video recipe for Easter custard curd:

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The most important Easter dish is Easter: cottage cheese with cream or sour cream, cooked under pressure in the form of a truncated pyramid. On its sides there is a cross and the letters “ХВ”, meaning “Christ is Risen”. These symbols remind us of the sacrifice that Christ made for all people, in atonement for their sins.

Here are the basic tips for making Easter cottage cheese. To prepare Easter, you need a beaker - a collapsible wooden carved form that consists of four planks. Two of the boards have ears, and the other two have slots for the ears. On the inside of the boards, an image of a cross, a cane, a spear, flowers, sprouts, and the letters “XB” are cut out - these are symbols of the suffering and Resurrection of Christ.

What kind of cottage cheese should I use to make Easter? It must be fresh, dry and homogeneous. In the process of preparing Easter, the cottage cheese must be rubbed through a sieve twice, then the cottage cheese will become airy, saturated with air. Under no circumstances should cottage cheese be passed through a meat grinder, otherwise it will be wrinkled, crushed and viscous. To mix all Easter components and obtain a fluffy and tender curd mass, it is recommended to use a mixer.

It is better to take cream for Easter with 30% fat content, and the butter should be soft and elastic. The raisins must be thoroughly sorted, washed, and then dried on a napkin or paper towel. Almonds need to be peeled and chopped, candied fruits should be finely chopped, lemon zest should be grated. Spicy additives (cardamom, star anise) need to be ground in a coffee grinder and sifted through a fine strainer. Vanilla sugar or vanillin is also used.

Despite the fact that this dish is labor-intensive and quite expensive, for the sake of the holiday you can try and prepare Easter cottage cheese. I suggest making cottage cheese Easter with almonds.

To prepare Easter cottage cheese with almonds, you will need:

cottage cheese – 1.6 kg
butter – 200 g
sugar – 800 g
eggs – 9 pcs.
sour cream 30% fat – 250 g
raisins – 150 g
almonds – 100 g
lemon – ½ pc.

How to prepare Easter cottage cheese with almonds:

1. Melt the butter, add sugar, and grind well. Add 9 egg yolks one at a time. Beat thoroughly until you get a mixture of homogeneous consistency.
2. Pour raisins into a colander and pour boiling water over them. We express the water well and get rid of excess moisture using paper napkins. Add to the egg and butter mixture.
3. We take the freshest cottage cheese. Grind through a sieve, preferably twice, and add it to the butter mixture with eggs and raisins.
4. Grate the lemon zest on a medium grater.
5. Peel the almonds and chop them finely.
6. Beat the sour cream thoroughly.
7. Carefully add lemon zest, almonds and sour cream to the cottage cheese. Mix everything well.
8. Cover the Easter pan with gauze and place the curd mass in it, compacting it a little. We place some weight on top of the mold and put it in the refrigerator overnight.
9. Turn the finished cottage cheese Easter over onto a plate and carefully release it from the mold. We decorate Easter to your taste, with fruits and berries.

Cottage cheese Easter is one of the main dishes for the Easter table. For it, you need to purchase a collapsible form in the form of a pyramid - a symbol of the Holy Sepulcher. The bean box can be made of wood or plastic, with the letters XB and a cross carved inside. To be honest, I didn’t have one for a long time, and for these purposes I adapted an ordinary round plate. You can use a colander. It is even more convenient, there are holes for whey to drain.

To prepare Easter, buy cottage cheese of excellent quality. It is recommended to either buy it on the market or make it yourself. It must be dry, fresh and homogeneous in composition. Ideally, let the whey drain at the very beginning, then pass through a sieve twice. And only then prepare Easter from it - raw or boiled.

You cannot use a meat grinder instead of a sieve or blender. It compresses the mass, makes it viscous, and does not give it airiness. All products must be fresh and of excellent quality. Pour hot water over almonds or walnuts and leave for about 20 minutes. After time, the skin will peel off easily. After this, fry and chop.

Oil is at least 82.5%, since everything below is classified as trans fat. Steam the dried fruits and chop them (if they are large). We grate the lemon or orange zest on a fine grater, without touching the white part, otherwise the finished product will be bitter.

Grind spices such as cardamom, cinnamon, nutmeg in a mortar or coffee grinder and sift through a sieve.

Easter is a labor-intensive dish only at first glance. If you have properly prepared the products in advance, then making it will not be difficult. And the taste is tender, melting. There is an option for chocolate lovers.

I only cook it for holidays. And my daughter, who doesn’t like cottage cheese in its pure form, always destroys part of the dessert by pouring condensed milk on it. For this article, I prepared it at odd hours. The husband, seeing the dish on the table, was afraid that he had missed an important day, which never goes without and.

I've been making Easter using this recipe for about 25 years now. Amazing! I have one relative who is a baking master. Dough and yeast love it. What I can’t say about myself. And in my piggy bank there are a lot of recipes that she shared with me. And this too. I'll tell you about cooking raw Easter. It doesn't take much time, but the result speaks for itself. Need to try!

The volume of products is large. I usually reduce it because my family doesn’t need that much.

Prepare:

• Cottage cheese – 2.5 kg
• Butter – 200 g
• Granulated sugar – 200 g
• Sour cream 20-25% - 250 g
• Salt - a little
• Dried fruits and nuts optional

• Buy cottage cheese that is proven and of good quality. Pass it through a sieve twice

• Grind the softened butter with sugar using a whisk. When cooking Easter, I don’t use a blender, everything is prepared easily and quickly

• We use thick sour cream. If necessary, allow it to drain on gauze before adding to the oil. Grind until the crystals disappear

• Add the creamy mass to the cottage cheese, add a little salt, stir

• Fill the bean box, cover with a saucer, put a small load and leave in the refrigerator until ready for about 12 hours. I make it in the evening, it’s ready in the morning.

At the last stage I add raisins and nuts.

Royal Easter on whipped cream with raisins and candied fruits

Raw royal Easter is quite easy to prepare, since it does not require brewing.

Products:

• 1 kg cottage cheese
• 500 g sugar
• 450 g butter
• 5-6 yolks
• 300 g 30% cream
• 100 g raisins, almonds, candied fruits
• Cardamom or vanilla (optional)

Preparation:

1. Soften the butter and grind with sugar until white. It is more convenient to use a mixer
2. Then add the yolks one at a time. Flavor with ground and sifted cardamom or vanillin
3. Rub the cottage cheese through a sieve twice and combine with the creamy part
4. Pour almonds, raisins and candied fruits into the mixture and mix everything. You can use candied orange peel and lemon zest
5. Do not whip the cream for long, otherwise there is a chance of over-whip
6. Pour them into the curd mass and mix everything into a single mixture
7. Cover the bean box with a slightly damp cloth and tamp the resulting mixture in it, cover it with a saucer, put it under pressure and put it in the refrigerator to rest for 12 hours.

Easter creme brulee with Filevo ice cream

Easter holds a special place in people's hearts. Preparing for it starts early. They craft and make for the interior and, of course, bake Easter cakes and Easter cakes.

You will need:

• Filevskoe ice cream – 250 g
• Butter – 50 g
• Cottage cheese – 400 g
• Sugar – 5 tsp.
• Raisins – 100 g
• Almonds – 50 g
• Lemon

Preparation:

1. Strain the cottage cheese using a sieve or beat with a blender
2. Soak the raisins if they are dry. If not, then rinse and dry
3. Chop the almonds into medium pieces and fry if desired.
4. Leave the ice cream and butter on the table first to melt
5. Combine cottage cheese with butter and sugar, then mix into ice cream
   Add raisins, almonds and grated lemon zest
6. And then everything is as usual - put it into a mold and let the serum drain for 12-14 hours.

Cottage cheese with whipped cream and condensed milk

The name alone is worth it - so many goodies in one delicacy. I adore condensed milk and even more so whipped cream with its soft consistency and delicate taste.

Let's prepare:

• Cottage cheese – 600 g
• Condensed milk – 200 g
• Butter – 130 g
• Cream 30% – 130 g
• Raisins – 100 g
• Vanillin

Preparation:

• Punch the cottage cheese with a blender or pass through a sieve

• Whip the cream and add it to the curd mass together with softened butter. Stir everything until smooth

• Add washed and dried raisins

• Cover the mold with damp gauze so that the ends hang down.

Let's put the mass in it, cover it with gauze, put pressure on top of the plate, and place the bean bag itself in a plate where the whey will drain. Leave it in the refrigerator overnight, and in the morning the sweet and tender dish is ready for tasting.

Raw on eggs with almonds and raisins

This recipe is taken from the book Encyclopedia of Russian Ritual Cuisine. I already talked about her. These are old and time-tested recipes, and if you are not afraid to use raw eggs, then try to cook a delicious Easter.

You will need:

• 1.6 kg cottage cheese
• 200 g butter
• 800 g caster sugar or fine sugar
• 9 eggs
• 250 g sour cream
• 100 g almonds
• 150 g raisins

Preparation:

1. We wipe the curd mass to saturate it with air. Add sour cream
2. In a separate container, grind the butter and sugar until white. Beat in the eggs one at a time. We achieve complete homogeneity of the composition
3. Combine both masses, raisins and almonds and mix well
4. Fill the bean bag and put it in the refrigerator for half a day.

How to make curd dessert with gelatin and sour cream

This is more of a dessert than a classic Easter, but it also has its place. And if served and decorated correctly, it will take its rightful place on the Easter table.

You will need:

• Cottage cheese – 600 g
• Sour cream (20%) – 120 g
• Butter – 50 g
• Powdered sugar – 200 g
• Cream (10%) – 30 g
• Gelatin – 20 g
• Salt, vanillin, candied fruits

Cooking process:

Fill the gelatin with water (according to the instructions) and put it aside

• We rub the cottage cheese through a sieve. It turns out soft and tender

• Place it in the mixer bowl. Add sour cream, powder, cream and butter and beat until smooth. A little salt and vanillin and let's beat it a little more

• The gelatin has thickened; it needs to be melted a little, but not boiled. Pour into the mass and punch again

• Add candied fruits, stir. It turns out a cheerful multi-colored mass

• We line the pan with moistened gauze and compact the curd mass tightly, covering with the edges

• Place a weight on top and remove for 3 hours until it hardens.

Carefully turn over onto a plate, remove from gauze, decorate and serve.

“Boyarskaya” for 1 kg of cottage cheese with candied orange peel

The name speaks for itself - rich Easter for rich people. In the old days it was prepared in noble houses.

Prepare:

• 1 kg cottage cheese
• ½ l cream 30% fat
• 0.5 kg sugar
• 300 g butter
• 2 yolks
• 100 g candied orange peel
• Vanilla sugar

1. Wipe the cottage cheese twice
2. Beat sugar, butter and yolks until white
3. Whip the cream and combine with cottage cheese, creamy mass and candied fruits
4. Fill out the form, cover with light pressure and place in the refrigerator.

“Popovskaya” with cream and boiled yolks without cooking

If you are afraid of salmonellosis, then instead of raw ones, you can use boiled yolks. The recipe is designed for Easter. Try cutting your food by half first.

You will need:

• 1.2 kg cottage cheese
• 400 g butter
• 15 yolks from hard-boiled eggs
• ¾ l cream (30%)
• 300 g powdered sugar
• Vanillin

Preparation:

1. Pass the cottage cheese through a sieve twice. Combine with melted butter and yolks. Add one at a time, grind, then more
2. Separately whip cream with powder and vanilla
3. Mix both parts and place in the mold. Put it under pressure and after 12 hours enjoy a delicious and tender Easter.

Video on how to make creamy Easter with whipped egg whites from Yulia Vysotskaya

I like the drive that comes from Yulia when she scurries around the kitchen like a squirrel, quickly and quickly. And her comments as you cook tempt you to try to cook the dish right then and there. Watch and be inspired.

A simple and delicious cottage cheese recipe with raisins and cream

In former times, not a single holiday table was complete without Easter. This recipe is quite simple, but tasty and aromatic.

Let's prepare:

• Cottage cheese – 1 kg
• Cream (20%) – 400 ml
• Sugar – 150 g
• Butter – 100 g
• Raisins – 200 g

How to cook:

• We wipe or punch the cottage cheese

• Mix cottage cheese, butter, cream and sugar in one bowl - beat everything with a blender until smooth.
• Stir in the raisins and put them in a bowl, put them under pressure in the refrigerator for at least 12 hours
• We take it out, carefully remove it from the gauze, decorate it and that’s it.

Easter with mascarpone and agar-agar

The most tender Easter, more like a sweet dessert. If your children don’t like cottage cheese, then in this combination they will swallow it, ask for more and won’t even think that you slipped them a product they hate so much.

• Cottage cheese – 300 g
• Mascarpone – 250 g
• Sugar – 100 g
• Cream 20% – 100 g
• Agar-agar – 1 tbsp.
• Raisins, candied fruits, almonds optional

Preparation:

• Beat cottage cheese with mascarpone in a blender until soft and creamy, combine with sugar and candied fruits

• Add agar-agar to the cream and heat. Stir constantly and simmer until creamy.

• Quickly, before the powder sets, pour it into the curd mass and stir in

• Transfer to the mold and tamp down so that the mass fits tightly to the walls. Place in the refrigerator until hardened. Agar-agar sets quite quickly when it cools, so the dessert will be ready in a matter of minutes.

Delicious dessert made with boiled condensed milk and ice cream flavor

Did anyone cook condensed milk as a child? This had to be done correctly, not overexposed so that the jar would not explode and would turn into the correct color. What about the taste? God, how delicious it was. For the Easter cake, of course, we will take ready-made dumplings from the store. But if you are not lazy, then cook this delicacy yourself.

• Boiled condensed milk – 1 b
• Cottage cheese -1 kg
• Butter – 250 g
• Nuts, raisins optional

How to do:

1. Prepare the cottage cheese as usual
2. Add softened butter to it and combine, then boiled water. Punch with a blender to get the desired consistency
3. Use additives as desired - raisins, dried apricots, candied fruits, dried cranberries
   Instead of a mold, take a sieve and place our dessert in it on cheesecloth, with a weight on top and in the refrigerator.

There are many recipes for making the dish, but including certain ingredients is just a matter of taste. And if you follow the rules of preparation and selection of products, as well as cook correctly, then in any case you will end up with an amazingly tasty delicacy.

1. Take cottage cheese dry. Ideally, it should be squeezed out and hung in gauze to drain excess liquid. Then the Easter will be dense and set faster
2. To saturate it with oxygen and give it airiness, it is recommended to rub the cottage cheese through a sieve a couple of times or punch it with a blender
3. It is preferable to use powdered sugar in the recipe. She disperses faster
4. If you don't have a special mold, use a colander or a regular bowl
5. To enhance the taste, add candied fruits, raisins, dried apricots, prunes, dried cranberries or cherries.
6. Oil required 82.5%

While I was writing the article, I was licking my lips all over. I couldn’t stand it and sent my husband to the grocery store. So now my family is enjoying a delicious dessert at another inopportune hour. Have a delicious Easter!