Easter royal custard

4 servings
13 hours 30 min

To prepare royal custard Easter, you will need: cottage cheese (with a fat content of 5% and more), sugar, sour cream (at least 10% fat), egg yolks, butter at room temperature, pitted raisins, candied fruits, walnuts and vanilla sugar.

Grind raisins from garbage and rinse in a strainer under running water. Pour hot water over the raisins.

The curd must be wiped through a sieve. It will take some time, but I strongly recommend doing just that, because then next Easter will not feel the grains of cottage cheese and its texture will be velvet.

Add yolks, sugar, vanilla sugar and all sour cream to the cottage cheese. Mix the mixture.

Add softened butter. It should be very soft. To do this, you need to get it out of the refrigerator half an hour before cooking begins. Mix.

Pour the curd mixture into a ladle or small saucepan and cook over a low heat, stirring constantly.

As soon as the first bubble appears from the boiling process, immediately remove the bucket from the fire. The mass cannot be boiled.

Next, it is necessary to cool the curd mass. To do this, the bucket can be put in a bowl of ice water (and add ice cubes right there). I put the bucket right on the frozen cold element. Mix the mass until it is cooled enough and put it in the refrigerator for an hour.

Cast raisins in a colander, and then on paper towels so that excess moisture is absorbed.

Now a life hack for those who do not have an apiary (special uniform) at hand. You can use a tall glass made of dense plastic. In such, berries or peeled and chopped fruits are usually sold. And with the help of a stationery knife (or awl), make small round holes in the bottom.

Also, holes will be needed along the entire perimeter of the glass to a mark of two centimeters from the bottom in a checkerboard order.

Grind the peeled walnuts with a knife. Add candied fruits, raisins and nuts to the cooled curd mixture. Mix.

Line an impromptu apiary with two layers of wet! dense gauze so that the edges hang. Level the gauze inside the glass as much as possible so that the pattern at Easter turns out to be even.

Transfer the thickened mass to a glass. Gently roll up the edges of the gauze and leave Easter under the yoke in the refrigerator for the whole night. I have a heavy can as oppression. During the night, a certain amount of serum will stand out. She won't be needed. Carefully remove the Easter from the tin and garnish to taste before serving. I like a simple decoration made of candied fruit.