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عربEaster raspberry
4 servings1 of the day 1 hour
Cottage cheese - 250 gr, Raspberry - 100 gr, Sugar - 50 gr, Eggs - 1 pc., Sour cream - 3 tbsp., Butter - 50 gr.
4 servings1 of the day 1 hour
Cottage cheese - 250 gr, Raspberry - 100 gr, Sugar - 50 gr, Eggs - 1 pc., Sour cream - 3 tbsp., Butter - 50 gr.
The recipe for making Easter raspberry should start with cottage cheese. It must be wiped through a sieve twice to get rid of lumps. If the cottage cheese seems liquid, then it is better to put it under the press for a while so that the glass is extra serum, and only then wipe it. 
Fresh berries are also better to wipe through a sieve or beat with a blender. Can be replaced with raspberry jam. Add the berry mixture to the curd and mix properly. 
Try cottage cheese (especially if jam is added, which already has sweetness), if necessary, add sugar to taste. Then gradually add sour cream, stirring until smooth. 
Rub the softened butter in a separate container and add to the cottage cheese. Then drive 1 egg in there. Mix thoroughly until homogeneous. 
Prepare a form in advance, which is covered with gauze. Put the resulting curd mass into a mold, cover with the edges of gauze and put under press for at least a day. 
Carefully remove the finished Easter from the mold, decorate with fresh berries and can be served. 