Custard easter with almonds

12 servings
1 days 2 hours

Gently wipe the cottage cheese with a spoon through a sieve. This is necessary so that there are no lumps in the ready Easter. Beat the yolks with sugar. This is better done gradually, because there is enough sugar for so many yolks. First, simply wipe them with a mixer to white foam. Pour in one or two tablespoons of sugar, whisk again for about a minute, spoon more and whisk again. After five minutes, you can add all the remaining sugar.

When the yolks rise well, we add sour cream. Mix the resulting mass with soft oil and strained cottage cheese, rub well with a mixer to a smooth cream. Put a bowl with curd mass in a steam bath on a small fire. We brew Easter, stirring constantly. For the first ten minutes, the mass melts, then begins to gradually thicken. After another 20 minutes, the pan can be removed from the fire.

We immediately put the pan in a container with cold water. When cooling down, the mass must continue to constantly interfere so that it does not delaminate. The water will have to be changed several times as it warms up. In the cooled curd mass, put washed raisins, roughly chopped peeled almonds and the zest of one orange.

Put the mass in a form lined with wet gauze, folded in several layers. You can take a wooden bowl as a form. It's good to have a hole at the bottom so that the liquid flows out of the cottage cheese. If there is no such form, you can take a regular salad bowl, but then cook the curd mass for another 20-30 minutes to evaporate excess liquid. From above we cover the edges with gauze and put a flat board, and a small load on it. We put it in the refrigerator for a day.

The next day we remove the load and the board, put the plate on top and turn the Easter on it. Carefully remove gauze and decorate.