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عربCurd chocolate easter custard
10 servings14 hours
Cottage cheese - 1 kg, Butter - 200 g, Eggs - 3 pcs., Sugar - 150 g, Cream - 400 g, Chocolate - 200 g, Vanilla sugar - 2 tea liters, Peanuts - 100 g, Zucaty - 200 g
10 servings14 hours
Cottage cheese - 1 kg, Butter - 200 g, Eggs - 3 pcs., Sugar - 150 g, Cream - 400 g, Chocolate - 200 g, Vanilla sugar - 2 tea liters, Peanuts - 100 g, Zucaty - 200 g
Ingredients
Wipe the cottage cheese through a sieve, or pass through a meat grinder. Add softened (not melted) oil, mix. 
Stir the eggs with the sugar. Add Cream. Add vanilla seeds (if you use vanilla sugar, it must also be added at this stage). Leave the mass on a medium heat, bring to a boil and cook, with constant stirring, until the mass begins to thicken (I cooked for about 5 minutes after boiling). 
Then cool the mass a little. 
Melt the chocolate in a water bath. 
Add egg mass to cottage cheese with oil, mix. Add chocolate, mix. Add nuts and candied fruits, mix well. Make an apiary with gauze folded in two layers (if there is no apiary, you can use a new flower pot or colander). The edges of the gauze should hang. Lay out the curd mass. 
Wrap the edges. Put the form in a plate or bowl, as the serum will drain. Put the cargo (I used cans). Put the form together with the cargo in the refrigerator for 12 hours. 
Then remove the edges of the gauze, turn the shape, remove the gauze. Easter is ready! You can serve at the table! Christ is Risen! A pleasant appetite!