Easter is a cottage cheese delicacy, which is of two types - raw and boiled. Raw Easter with pistachios is cooked faster boiled, but due to the fact that it does not undergo heat treatment, it should be eaten faster - no later than 2 days after preparation.
Pick your recipe
You will need
- For six servings:
- - 1 kg of cottage cheese;
- - 500 ml cream;
- - 200 g of pistachios;
- - 200 g of powdered sugar;
- - 150 g butter;
- - 4 egg yolks.
Instruction manual
1
Take the consistency of the most homogeneous cottage cheese. If you have granular cottage cheese, then first wipe it through a sieve.
2
Mix cottage cheese with softened butter.
3
Whip the cream, enter to the curd. Whip the powder with egg yolks, send to the mixture. Pound all the ingredients, add the peeled pistachios (it is better to fry them and chop finely).
4
Prepare the easter mold - lay the sidewalls with sterile gauze, try to line it without creases.
5
Put the curd mass, tamp tightly. Put oppression on top, put in a cool place for 24 hours.
6
Remove oppression, remove gauze. Raw Easter with pistachios is ready.
note
Easter itself is prepared in 20 minutes, 24 hours are required to cool the dish and its formation.
Useful advice
You can get a pasochnitsa form in a church shop; it happens from plastic or wood.