Dietary custard curd Easter
12 servings
180 minutes
Dietary custard cheese Easter is a delicate and airy treat that gently preserves the traditions of Belarusian cuisine while offering a lighter version of the classic Easter dish. The recipe is based on cottage cheese whipped with eggs, sour cream, and butter, creating a velvety texture. The vanilla aroma, sweetness of raisins and apricots, along with crunchy almond flakes give the dessert a refined taste. A light alcoholic note from the cognac infusion adds a slight piquancy. The Easter dish is prepared by heating the mixture, making the texture soft and melting. Served chilled, it decorates the festive table and brings a sense of coziness and family warmth. This tradition intertwines with modern dietary trends while preserving all the depth of flavor without excess calories.
1
Pass the cottage cheese through a sieve.
- Cottage cheese: 1 kg
2
Beat the eggs into the cottage cheese, add sour cream and room temperature butter, and mix well with a mixer until fluffy and smooth.
- Chicken egg: 5 piece
- Sour cream: 400 g
- Butter: 200 g
3
Transfer the cottage cheese mass to a thick-bottomed pot, place it over medium heat, and constantly stir (preferably with a wooden spatula) until it starts to boil (the first bubble appears on the surface), but do not boil it (the mass will become more liquid when heated).
- Cottage cheese: 1 kg
4
Remove from heat and place in an ice water bath (pot with cold water + ice) until completely cool, stirring occasionally.
5
Put the pot in the fridge for 2 hours until it thickens.
6
Soak raisins and dried apricots in boiling water for 5 minutes, then rinse well.
- Raisin: 100 g
- Dried apricots: 100 g
7
Dry the dried apricots with a napkin and cut into small cubes.
- Dried apricots: 100 g
8
Soak the raisins in cognac until the mixture thickens in the fridge, then drain the cognac and dry the raisins well with napkins.
- Raisin: 100 g
- Cognac: 150 ml
9
Toast almond petals on low heat in a pan until golden.
- Almond petals: 100 g
10
Add vanillin, a sugar substitute (I used stevia) equivalent to 400-800 g of sugar, dried apricots, raisins, and almond flakes to the thickened curd mass, and mix well.
- Vanillin: to taste
- Sugar substitute: to taste
- Dried apricots: 100 g
- Raisin: 100 g
- Almond petals: 100 g
11
Line the mold with a double layer of damp cheesecloth, leaving free edges on top, fill it with cottage cheese mixture, press it down well, cover with the free edges of the cheesecloth, place something flat on top and weigh it down (any heavy jars from your fridge).
12
Place the structure in a deep dish to allow excess liquid to drain and refrigerate for at least a day.