Raw Easter with Pistachios
6 servings
20 minutes
Raw Easter with pistachios is a true embodiment of tenderness and festive spirit. This traditional Russian dessert adorning the Easter table dates back to ancient times when cottage cheese treats symbolized abundance and prosperity. The velvety texture of cottage cheese, whipped cream, and soft butter combines with the light sweetness of powdered sugar, while pistachios add a refined nutty note and slight crunch. The Easter dish is prepared without heat treatment, preserving its natural fresh taste. After a day under pressure, it acquires a dense yet airy consistency, delighting with its rich and layered flavor. It can be served as an independent treat or accompanied by a cup of fragrant tea to enjoy the combination of creamy tenderness and subtle nutty aroma.
1
The cottage cheese for making Easter should be as homogeneous as possible. If the cottage cheese is grainy, pass it through a sieve.
- Curd cheese (tvorog): 1 kg
2
Mix the cottage cheese with softened (but not melted) butter. Whip the cream and add it to the mixture. Whip the powdered sugar with the yolks and also add it to the mixture. Thoroughly blend all the ingredients and at the last moment add the previously peeled, roasted, and finely chopped pistachios.
- Curd cheese (tvorog): 1 kg
- Butter: 150 g
- Cream: 500 ml
- Icing sugar: 200 g
- Egg yolk: 4 pieces
- Pistachios: 200 g
3
Prepare the mold for Easter by lining the sides with sterile gauze without leaving folds. Pack the resulting mass into the mold as tightly as possible, pressing against the walls with a spoon. Place a weight on the filled and tightly closed mold (this can be a regular cutting board with a liter jar of water on top). Keep under weight for a day.
4
Remove the mold, then the gauze.
