Easter with boiled condensed milk and walnuts
8 servings
40 minutes
The recipe is taken from Anna Kirillova's book "Red Easter.
1
Dry the walnuts in a dry pan for a few minutes and chop them coarsely.
- Walnuts: 50 g
2
Chop the cookies similarly and toast them in a pan. Mix the nuts and cookie crumbs.
- Yubileynoye biscuits: 50 g
3
Put cottage cheese, soft butter, 200 grams of boiled condensed milk, vanilla sugar, and sour cream into a container and mix well with a fork. It's better to choose boiled condensed milk with a thick consistency.
- Semi-fat curd cheese (9%): 350 g
- Butter: 50 g
- Dulce de leche (boiled condensed milk): 235 g
- Vanilla sugar: 10 g
- Sour cream 20% fat: 120 g
4
Blend until homogeneous and smooth.
5
Line the mold with 2 layers of well-wrung cheesecloth.
6
Carefully combine the cottage cheese mixture with nuts and cookies using a spatula. Do not mix for too long to prevent the cookies from dissolving.
- Walnuts: 50 g
- Yubileynoye biscuits: 50 g
7
Place the prepared mixture in the sand mold, lay the ends of the gauze on top, and place a weight.
8
Place in the refrigerator for at least 24 hours.
9
For the cream, mix 3 teaspoons of boiled condensed milk and 2 teaspoons of sour cream. The taste can be adjusted to your liking.
- Dulce de leche (boiled condensed milk): 235 g
- Sour cream 20% fat: 120 g
10
Decorate the finished Easter with cream and sprinkle with chopped walnuts.
- Walnuts: 50 g
