Easter; Royal; custard

Easter “Royal” custard

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

• Easter

Ingredients

general information

Total production time

24 h

Active production time

50 minutes

Complexity

Easy

Step-by-step recipe with photos

Video recipe

Wash the raisins, pour boiling water over them and leave for 20 minutes.

Drain the water and dry the raisins on a cardboard towel.
Rub the cottage cheese through a sieve (you can pass it through a meat grinder twice or rub it using a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well.

Add diced butter.

And beat the curd mass with a mixer until fluffy and smooth.

Pour the curd mixture into a thick-walled saucepan.
Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).

At first the mass will be thick, but the more you heat it, the more watery it will become - this is normal.
The curd mass must not be boiled; it is only necessary to bring it until it begins to boil.

When the first signs of boiling occur, remove the pan from the heat, place in a bowl of cool water (you can add ice cubes to the bowl) and stir until it cools completely.
Place the cooled curd mixture in the refrigerator for 1-2 hours until it thickens.

Add raisins and nuts to the cooled curd mass.

And mix well.

Cover the bean bag with gauze soaked in water and folded in 2 layers.
Place the curd mixture in a bowl.

Advice

Instead of a bean bag, you can put the curd mass in a sieve or use a new flower pot (with holes in the bottom of the pot).

Fold the edges of the gauze, press the Easter with pressure and put it in the refrigerator for 1-2 days.
The beaker must be placed in a plate so that the whey can drain into it.

Carefully release the finished Easter from the bean bag, unwrap the gauze and place on a dish.
Easter, if desired, decorate with candied fruits, raisins or marmalade.

Happy Holy Resurrection of Christ!

We also created a Telegram channel. Join and share with friends!

Savory recipes

Boiled cottage cheese Easter

• Easter

• Savory recipes

Boiled Easter

Perhaps the most favorite common delicacy on the Easter table in our family is Easter cottage cheese. Last year we already shared a recipe for raw cottage cheese Easter. This year I specially prepared boiled Easter to place its recipe on the pages of our website.

Boiled cottage cheese Easter is made from the same ingredients as raw Easter, only the manufacturing method differs.

In almost all recipes they write that at first the cottage cheese must be put under a press for 6-8 hours so that the excess liquid drips out. I did not complicate my life and used the cottage cheese as it was at first when I bought it. This did not affect the mixture or taste of the dish in any way. It even seems to me that if the cottage cheese is squeezed out before making, Easter will be very dry.

To make your Easter dish a real delicacy, don’t be too lazy to rub the cottage cheese through a sieve - the ingredients will be mixed moderately, and Easter will be tender.

As a filler you can take raisins, candied fruits, dried cherries, lemon zest or nuts. Or you can put everything right away. The only advice would be for raisins - rinse them in advance and dry them on a towel so as not to add excess water to Easter.

When you pour the curd mass into the pan (yes, pour it specifically, because it will be approximately like pancake dough) do not be alarmed that nothing worked out for you. After 12 hours, all excess liquid will disappear, the Easter will harden and keep its shape.

If you are not fasting and can try your creation during production, you will be able to make sure that while Easter is hot, it tastes the same as a cottage cheese casserole, but when finished it is completely different and completely inimitable.

Decorate Easter with whatever you want, it all depends on your imagination. All that remains is to wait for the holiday of the Holy Resurrection of Christ and invite the whole family to the table.

Ingredients:

• Country cottage cheese - 1 kg;
• Country sour cream - 400 gr;
• Butter - 200 g;
• Chicken eggs - 6 pieces;
• Sugar - 300 gr.;
• Vanilla sugar - 1 teaspoon;
• Salt - 1/2 teaspoon;
• Raisins - 150 gr.

Like boiled Easter:

Step 1

We rub the cottage cheese through a fine sieve.

Step 2

Wash the raisins and leave to dry on a cardboard towel. You can dry it on an ordinary towel, it will just get dirty.

Step 3

Separate the whites from the yolks of chicken eggs.

Step 4

Grind the yolks with butter, sugar, vanilla sugar and salt.

Step 5

Lightly beat the egg whites until a thin foam forms on the surface.

Step 6

In a saucepan, mix the pureed cottage cheese, egg-butter mixture, egg whites and sour cream. Stir thoroughly.

Step 7

Place the pan with the curd mixture in a water bath and begin to heat it, stirring constantly.

Step 8

When the whole Easter has warmed up one hundred percent, remove the pan from the water bath and place on medium heat. Cook Easter for about 40 minutes, stirring constantly and not letting it boil.

Step 9

After 40 minutes, turn off the heat and let the Easter cool.

Step 10

Mix cooled Easter with raisins.

Step 11

We evenly cover the Easter box with two-layer gauze and pour our prepared Easter into it. Place the bean bag in a deep bowl to drain excess liquid and put it in the refrigerator for 12 hours.

Step 12

After 12 hours, when the Easter has hardened, carefully turn the Easter box over onto a plate and take it apart. We decorate Easter according to our own taste.

Boiled Royal Easter

I have a friend, a priest. He asked me to cook Easter like this from a church cookbook for the holiday. I was very worried, because I had never prepared such a dish before. Moreover, it is a great honor for the church, but very reverent. It came out very tasty. Juicy, rich.

Ingredients for “Royal Boiled Easter”:

• Cottage cheese – 2 kg
• Chicken egg - 10 pcs
• Butter - 400 g
• Sugar - 700 g
• Sour cream – 400 g
• Almonds – 100 g
• Raisins – 100 g
• Vanillin (to taste)

Nutritional and energy value:

Recipe for “Royal Boiled Easter”:

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Similar Recipes

Curd dessert with fruits

• 26
• 143
• 1357

Apples in a fur coat

• 12
• 12
• 3364

Curd and poppy seed dessert

• 35
• 361
• 3293

Hot fruit and curd dessert

• 52
• 51
• 4722

Cottage cheese and poppy seed Easter with custard

• 169
• 1735
• 45070

Cottage cheese Easter with ice cream

• 174
• 862
• 34034

Curd mosaic

• 47
• 57
• 4656

Curd-vanilla dessert

• 2
• 53
• 1338

Diet dessert made from cottage cheese

• 7
• 121
• 2437

Photo “Royal Boiled Easter” from those who prepared it (1)

Comments and reviews

• All
• Prescription questions
• Reviews

May 6, 2019 caramel77 #

April 24, 2016 Alenushka 81 #

April 27, 2013 respekt #

April 15, 2013 fybhf #

April 14, 2011 ea grin deleted #

December 24, 2011 SpirtOlya # (recipe creator)

November 2, 2009 ledi701 #

October 21, 2009 tat70 #

October 21, 2009 ksunja_2007 #

October 21, 2009 ksunja_2007 #

October 20, 2009 LadyMTS #

October 20, 2009 SpirtOlya # (recipe creator)

October 20, 2009 anka771 #

October 20, 2009 Danna #

October 20, 2009 SpirtOlya # (recipe creator)

October 20, 2009 Danna #

October 20, 2009 SpirtOlya # (recipe creator)

October 20, 2009 Danna #

October 20, 2009 SpirtOlya # (recipe creator)

October 20, 2009 deputat43 #

October 20, 2009 SpirtOlya # (recipe creator)

October 20, 2009 Leena #

October 19, 2009 Funtik12 deleted #

October 19, 2009 DeAnna #

October 19, 2009 ruska #

October 19, 2009 ruska #

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Boiled Easter

About raw Easter and boiled Easter with saffron

Maxim Syrnikov, who has been researching and reconstructing dishes of authentic Russian cuisine for almost all of the years, presents his recipes.

The three main varieties of Russian curd pasochki are raw, boiled and baked.

Raw - the most common method of production. The components of such Easter eggs are simply mixed and ground in a certain sequence and placed in a bean bag mold under a press.

At the moment, bean boxes are most often made from plastic, but wood ones are still better.

Usually, the letters “X B”, patterns, Orthodox crosses, “spear and cane” - signs of the suffering and resurrection of Christ, heavenly ladders, a dove - the image of the Holy Spirit, and what else the carver’s imagination gives a hint - are carved on the walls of pasochniki.

Due to the lack of heat treatment, raw Easter eggs should be eaten within the first two days after removal from the mold. Besides, if I want to add raisins or candied fruits to this Easter, I must be sure that because of them it will not turn sour right on the festive table.

That’s why I soak raisins and candied fruits in cognac or whiskey for a couple of hours. It is better to take raisins that are light and not very small. Candied fruits - with a natural smell, from citrus peels - are the most suitable.

For raw Easter, I beat the yolks with sweet powder, the whites are also beaten into a strong foam and added at the very end, as in all similar confectionery dishes. In general, I prefer not to add whites at all for Easter, but I definitely add yolks to raw Easter.

Attention: before using, the yolks must be passed through a sieve!

If you don’t want Easter to be snow-white, it’s better to use yellow or orange yolks for a little tint. I use these exact yolks for Easter cakes.

The cottage cheese should be very homogeneous; if there is noticeable graininess, I rub it through a sieve. Sour cream for Easter must have a fat content of at least 30%, but too much fat and “dry” is not suitable for use. I don’t like all raw Easter “sour”, so I replace sour cream or part of the sour cream with thick whipped cream, while keeping in mind that some of the cream will go away along with the whey.

Butter for raw Easter must be softened, but under no circumstances melted! Keep it directly in the package (unless it is homemade) at room temperature for a couple of hours.

It makes sense to flavor raw Easter eggs only with zest, natural vanilla or saffron.
All ingredients must be thoroughly ground until completely homogeneous.
It is necessary to place raw Easter eggs into the molds very tightly, spoon by spoon, pressing them against the sides. My weight is an ordinary square board and on top is a liter jar of water.

Most often, I prepare cottage cheese for raw pasochki from fat sour cream, hanging it in a bag. I have this bag hanging for about a day, during which time all the excess whey will drain out.

I mix the resulting fatty, thick and homogeneous mass with butter, add whipped cream (sour cream is no longer appropriate here) and sweet powder, either in its pure form or mixed with yolks. Contrary to almost all recipes - I don’t add sour cream to raw Easter eggs at all, in my opinion - the acidity of even ordinary curdled cottage cheese should be filled with unleavened cream. Lastly, I introduce all the other additives that determine the look and taste of our little bean: pistachios, almonds, candied fruits, raisins, zest, vanilla.

Here's my pistachio one:

1 kg cottage cheese from 30% sour cream
butter 150 g
cream 350 ml
4 yolks + 180 g sweet powder
200 g pistachios - peeled and finely chopped

Just in case, here is a tested raw Easter made from ordinary homemade cottage cheese, not sour cream:

cottage cheese 1 kg
butter 200 g
cream 200 ml
sweet powder 300 g
5 yolks
100 g candied fruits
100 g raisins
vanilla or vanillin

It makes no sense to keep wet Easter eggs under pressure for more than a day. Depending on the composition - there will be more or less leaked water, it is very good to use it later for baking pancakes, cookies, etc...

In fact, boiled Easter is practically no different in composition from raw Easter. But the products for it do not require such painstaking preparation.

For boiled pasochki we need the best cottage cheese. I obviously make it myself. If you buy it, focus not on the fat content, but on the properties and thickness.

In principle, cottage cheese with a low fat content is also suitable for boiled Easter; sufficient fat content can be achieved by adding the required amount of butter. If only it was fresh and tasty and under no circumstances grainy, if you couldn’t find anything else, rub it through a sieve, don’t be lazy. Absolutely - the absolute homogeneity of the curd mass is the highest aerobatics in boiled Easter.

And of course, before making Easter, the cottage cheese should contain as little water as possible.

To do this, I put it between two boards lying on the table with a slight slope, and on top I place a pressure (a special flat stone, of which I have a sufficient supply for similar entertainment and for various picklings).

The meaning of this action is simple - after we put the cooked mass into a mold, the whey will flow out of it no longer in its pure form, but with the goodies dissolved in it. So it’s better to let the excess whey from the cottage cheese go away before then.

Instead of sweet powder in boiled Easter, sugar is completely suitable, and you don’t have to beat the yolks before adding. There is also no point in whipping cream, and occasionally, when it is used for boiled Easter, sour cream is usually used.

The sequence of laying out the goods is only important here, rather than first boiling the cottage cheese, and then adding everything else. From time to time, on the contrary, they boil a creamy yolk mixture, and then put cottage cheese in it and do not heat it any more. Most often, everything is cooked together.

The main thing is that by the end of the act, all ingredients must be thoroughly mixed and ground.

I cook it constantly in a water bath, it takes even more time, but the result comes out much better. In principle, you can simply cook Easter on low heat, but we need the highest grade, don’t we?

This is exactly what I do: put cottage cheese, sour cream, butter, sugar, yolks in a saucepan, place the saucepan in a larger saucepan with bubbling water and, carefully rubbing with a wooden spoon, achieve complete homogeneity. By that time, our mass itself should already be steaming. After this, I do not stop stirring, turning the mixture at least once every minute. The total cooking time is no less than half an hour. At the very end, add saffron tincture or a few tablespoons of milk in which a vanilla stick has been heated.

Don't be alarmed if you get an extra watery mass towards the end of cooking. In any case, a double layer of gauze will hold it in, but you’ll just have to keep this Easter in shape longer, and keep an eye on it the first time so that the raisins and candied fruits don’t all sink to the “bottom” - until thickened, stir a couple of times with a spoon, lifting them to the top .

Here is the approximate ratio of goods for the saffron bean:

for 1 kg of cottage cheese
6–8 bright yolks
200 g butter
180 g sour cream(

30%)
220 g sugar
2/3 cup light raisins
candied
lemon zest
saffron vodka tincture

You need to keep this Easter in shape for at least a day and a half in the cold.