Marble curd easter with vanilla, condensed milk and cocoa

4 servings
12 hours 30 min

Prepare all the ingredients. Cottage cheese should be taken fatty 9 - 15% fat.

A few hours before cooking, we take out the butter from the refrigerator and let it warm to room temperature. Beat butter with condensed milk until homogeneous. Gradually introduce cottage cheese and use a blender to mix everything thoroughly.

The resulting curd mass is divided into 2 parts. Add vanilla sugar to one part, and cocoa powder to the other. Add the amount of cocoa to your taste, I like the part with cocoa to be with a tangible slide, so I add 2 tbsp, you can add less cocoa. Mix both parts thoroughly.

We take an apiary (I have a height of 12 cm) lay it out with slightly wetted gauze, folded into 2 layers and lay out white and brown curd mass in any order. According to your desire, you can lay out in even layers. We cover Easter with gauze from above, put a little oppression and send it to the refrigerator. Depending on the humidity of the cottage cheese, Easter is ready in 10-20 hours, most often completely ready in a day.

It is advisable to put the mold in a deep plate and drain it as the serum is separated. In a day, take out Easter from the refrigerator, carefully remove the pasochnik, gauze and decorate at will.

Fast and easy curd Easter is ready! See the video for a more detailed recipe for cooking. Enjoy your meal!