Easter cottage cheese with strawberries (boiled)

Category: Easter

Ingredients
Cottage cheese	500 g
Egg (or 2 yolks)	1 PC
Sour cream	200 g
Butter	100 g
Sugar	170 g
Vanilla sugar	15 g
Strawberry	200 g
Raisins	70 g
Almond flakes	30 g

Cooking method

1. Rub the curd through a sieve. Mix cottage cheese with eggs, sour cream, sugar, vanilla sugar and softened butter until smooth (you can use a blender). Cook the curd mass over low heat in a water bath or in a milk pan (not scalding) until boiling, but you do not need to boil. Dip the saucepan into a large bowl of cold water to cool. Then refrigerate for 1-2 hours until thickened.
2. Pour boiling water over raisins for a few minutes, dry on a towel.
3. I took frozen strawberries. Defrost strawberries, drain off excess liquid. Grind 80 g with a blender, cut 120 g in half lengthwise.
4. Combine curd mass with raisins, nuts, strawberry puree. Spread the form for Easter with a double layer of gauze (the edges should hang down), put a small part of the curd mass, then along the edge of the form - halves of strawberries, then another part of the mass, again the rim of the strawberries and the rest of the mass on top. Cover the top of Easter with gauze, put the form on a sieve, sieve on a plate, on top of Easter - oppression. Send to refrigerator for 10-12 hours.
5. Gently unfold the upper ends of the gauze, put Easter on the dish, carefully remove the mold and gauze.
From this volume of curd mass, such an Easter turned out and 120 grams did not fit. You can build a small bee in a plastic cup

Time for preparing:

13-15 hours

Cooking program:

plate

Note

Sweet and sour curd mass with a lot of raisins and a delicate crunch of almond slices. The amount of sugar - for a sweet tooth, can be reduced to taste. I congratulate dear members of the forum on the Bright Feast of Easter! Christ is Risen! Truly Risen!