Peach Easter with Poppy Seeds
6 servings
50 minutes
Peach Easter with poppy seeds is a delicate and exquisite dessert inspired by Russian culinary traditions. Its base is cottage cheese, which gives the dish a rich, slightly creamy flavor enhanced by hints of vanillin. Sweet, juicy peaches add fruity freshness, while poppy seeds bring a light nutty texture. Gelatin makes the Easter airy and tender, while milk helps harmoniously blend all the ingredients. This dish not only pleases the eye with its layers but is also perfect for festive tables, especially at Easter. Peach Easter with poppy seeds surprises with its unusual combination of ingredients and will adorn any celebration, reminding of the warmth of family traditions and the joy of spring holidays.
1
Mash the cottage cheese, add sugar and vanillin, mix, then add sour cream and softened butter.
- Curd cheese (tvorog): 400 g
- Sugar: 175 g
- Vanillin: 15 g
- Sour cream: 100 g
- Butter: 100 g
2
Soak gelatin in peach syrup and let it swell. Make puree from peaches.
- Gelatin: 1 tablespoon
- Canned peaches: 500 g
3
Pour hot milk over the poppy seeds, add 2 tablespoons of sugar, and simmer while stirring constantly. Dissolve the gelatin by placing it in a water bath (or on low heat), stirring continuously.
- Poppy seeds: 2 tablespoons
- Milk: 125 ml
- Sugar: 175 g
4
Mix gelatin with peach puree and add it to the cottage cheese mixture. Divide the resulting mixture into two parts. Add poppy seeds to one part.
- Gelatin: 1 tablespoon
- Canned peaches: 500 g
- Curd cheese (tvorog): 400 g
- Sugar: 175 g
- Vanillin: 15 g
- Sour cream: 100 g
- Butter: 100 g
- Poppy seeds: 2 tablespoons
5
Layer the cheese fillings with and without poppy seeds alternately in a sandbox lined with gauze. Cover with the ends of the gauze and refrigerate for a few hours.
- Poppy seeds: 2 tablespoons