Easter cottage cheese (with gelatin)

Category: Easter

Ingredients

Zero to rustic cottage cheese, not dry 400 - 800 g
Cream 30-35% 500 ml
Sugar taste
Gelatin at will, how dense Easter is needed
Raisins, candied fruits, dried fruits, zest, nuts, vanilla taste

Cooking method

  • Nobody used to cook Easter here before. the first tasted Easter is dry, the second is very tasty, but greasy. Shoveled a mountain of recipes, started making. But - I don’t eat butter, I don’t buy raw eggs before Easter, but I don’t venture to add store-bought eggs, and I like wet cottage cheese, preferably low-fat ... well, further down the list. Every year I reworked, changed something, looked for "my" recipe. The bottom line is that it doesn't look like real Easter at all, but it's delicious! and since few people here know what Easter should be ... So, you can create!
  • Rinse the raisins, dry well - better in advance. Soak the gelatin in a little water. The amount of gelatin depends on how dense the Easter you want to get. Rub cottage cheese through a sieve / colander or grind with a blender (it is very convenient in a chopper). Beat the cream with sugar. Melt the gelatin, mix with two to three tablespoons of cream. Mix whipped cream and cottage cheese, amount of cottage cheese as desired - so that it tastes good for you. Add gelatin and raisins. Line the bowls with cling film. Divide the mixture into molds, put in the refrigerator. Before serving, turn over on a dish, remove the foil, decorate. Depending on the amount of gelatin, either cut it with a knife, like a cake, or lay it out with a spoon.
  • Usually I take 500 g of cottage cheese for 500 ml of cream. But this is not cottage cheese with cream, but cream with cottage cheese. Therefore, more is possible. I add pitted black raisins, or raisins + sun-dried cherries. Different gelatin - from 1 to 2 sachets.
  • I read about agar-agar, I thought. Probably, this Easter will be even better with agar!


Michelle
Lina, you just got a diet Easter (if, of course, you can say so about Easter) !!!
There are several questions: why gelatin? Easter cottage cheese, after draining, without a gelling substance, keeps its shape very well.
And the second ... rather a suggestion: why don't you add boiled yolks for Easter. The fact is that I have my grandmother's recipe for cottage cheese Easter, and there are boiled yolks! It turns out tasty and safe
It is a pity that you don’t like butter ... it’s not bad with butter either.
lina
Michelle, and this Easter is wrong because it is not put under pressure. I don't like dry cottage cheese ... Because with gelatin - otherwise it creeps completely. If there is a little gelatin, then the Easter is soft (but it keeps its shape), lay it out with a spoon, if it is more dense, you can cut it with a knife. Usually I do soft.
Boiled yolks were added several years ago. Tasty, but people weren't impressed. I really liked it with raw yolks. And I can only add butter to the dough. Therefore, nothing remained of the classic recipe - to redo it so many times
aynat
Lina, but still how much gelatin is in grams per 500 g of cottage cheese, otherwise there are different bags - 10 and 50 grams ...
MargoL
It will not work with agar-agar - in order for it to gel, you need to boil it for 5 minutes - in Temka Confectionery tricks talked about this.
aynat
I made such a beanie for Easter (I made one real and one wrong). The cream is really poured less - 250ml. Vkuuusno ... Probably if you pour more cream, it will be a curd soufflé!
lina
aynat, I didn't notice the question, I'm sorry
I'm so glad you enjoyed my wrong Easter! Thanks for trusting the semi-abstract recipe!
galari
lina
Thank you. Also made according to your recipe, delicious. True, I had 20% cream with the highest fat content. Well, instead of gelatin, I put agar. turned out soft, ate with a spoon. And I left it in the mold.
Outwardly, of course, it didn’t look like a bead, but I carried one mold to church and consecrated it.
vernisag
Thank you very much for the recipe! I made two pies, one traditional and with gelatin according to your recipe. As a result, the usual one remained, but with gelatin, the daughter managed to get away with both cheeks! At what, I call my mother and ask - how much gelatin should I put so that it is tender? (my mom is a pastry chef) And she immediately picked up this idea and added gelatin to the usual composition of Easter and poured it into forms without decanting. He says it turned out very tasty!

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