So different Easter: Easter recipes on a different basis

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-31 13:47

Easter, or the Bright Resurrection of Christ, is the biggest holiday in the Christian world. Among other traditional dishes, of course, Easter itself should be on the table - not only a symbol of the holiday, but also a healthy and very tasty dish.

Traditionally, Easter is made from cottage cheese, but today there are many Easter recipes based on other bases.

Sour cream Easter

Ingredients:

• Sour cream - 2 kg (from this amount you will get Easter about 1, 2-1, 5 kg in weight)
• Sugar - 1 glass
• Vanilla sugar - 1 tsp
• Raisins, nuts, dried apricots, etc. - taste

Cooking method:

Heat sour cream slightly in a water bath. You can put a can of sour cream in a warm oven. Place a colander over a small saucepan or bowl, cover it with gauze. Gauze should be 3-4 layers! Alternatively, you can use a denser fabric. Tie it in a knot and hang it over a bowl for about a day - until the whey stops separating.

After this time, add regular and vanilla sugar to the resulting mass, mix thoroughly.

If desired, add raisins, dried apricots, nuts and other goodies. Transfer the mass to the paste box covered with gauze.

Set a small oppression (about 1 kg in weight) and forget about it for a couple of hours. And then get it out carefully.

Decorate, chill and serve.

Chocolate easter

Ingredients:

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• Chocolate 75% - 150 g
• Fatty cottage cheese - 1 kg
• Cream 35% - 200 ml
• Butter - 120 g
• Powdered sugar - 200 g
• Yolk - 2 pcs.
• Grated orange peel - 1 tsp.

Cooking method:

Rub the curd through a sieve.

Beat 100 g of butter with a mixer until a soft cream is obtained, add cottage cheese and beat again.

Break 100 g of chocolate into pieces and place in a bowl.

Add remaining butter.

Place the bowl in a pot of boiling water and melt the chocolate while stirring.

Cover the Easter baking dish with 3 layers of cheesecloth and gradually lay out the curd mixture with a tablespoon.

Then cover with the loose ends of the gauze and leave the Easter in a narrow bowl. Put oppression on top. Place everything in the refrigerator under oppression for 24 hours.

Yogurt Easter

Ingredients:

• Yogurt without filler - 1 l
• Sour cream - 500 ml
• Sugar - 150-200 g.
• Yolk - 1 pc.
• Butter - 40 g.
• Vanillin - 1 pinch
• Dried fruits - 50 g.

Cooking method:

First you need to combine sour cream with sugar, mix thoroughly.

Gradually add yogurt to sour cream, kneading until smooth.

Prepare gauze in advance. Put the resulting sour cream-yoghurt mass in cheesecloth and wrap it well so that there are no open areas.

Place in a colander or other perforated dish and refrigerate for 24 hours. During this time, excess liquid will drain, and the mass will become denser.

After a day, you can continue. Add the yolk and a pinch of vanillin to the mixture.

Also add softened butter.

Pour boiling water over dried fruits and chop if desired. Combine with the rest of the ingredients. Beat thoroughly until smooth.

Put the finished mixture in a mold, previously covered with gauze, and refrigerate for at least another day.

Easter from fermented baked milk

Ingredients:

• Ryazhenka - 2 liters
• Milk - 2 liters
• 6 yolks
• 1, 5 Art. Sahara
• Vanillin
• Draining. oil - 100 gr
• Sour cream - 300 gr
• Raisins - 100 gr
• Dried cherries - 100 gr

Cooking method:

Combine fermented baked milk with milk. Add yolks and sour cream, mix well and put on medium heat.

It is good to warm up the mass, but in no case boil it! When you see flakes start to appear, cover the pot and place it in a warm, quiet place for 10 hours.

Cover the sieve with gauze and carefully put the curdled mass that has come up into it. Tie cheesecloth and hang to glass the serum. This step will take at least 2 hours, but the best result is obtained in 12 hours.

Put the curdled lump in a bowl, add sugar, vanillin and softened butter, beat with a mixer.

Add washed, scalded and dried raisins and dried cherries. Mix well.

Transfer the ryazhny mass to an Easter dish, covered with gauze, and cover it with hanging edges. Place the load on top and leave in a warm place for another 12 hours. Do not forget to drain the separating serum.

Rearrange Easter in the refrigerator for solidification, without removing it from the mold, for another 6 hours.

Remove the mold and decorate Easter to your liking.

Easter ricotta and mascarpone with almonds

Ingredients:

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• Ricotta cheese - 300 g
• Mascarpone cheese - 250 g
• Cane sugar - 100 g
• Vanillin - 1 tsp
• Roasted almonds - 50 g
• Cream - 75 ml
• Dark chocolate - 50 g
• Candied fruits - 125 g

Cooking method:

Cover the form for Easter with several layers of gauze, leaving a little on the edges. Mix the mascarpone, ricotta, sugar and vanilla with a mixer until smooth.

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Ingredients:

• Mascarpone cheese - 500 g
• Vanilla ice cream - 100 g
• Lemon - 1 pc.
• Sugar - 4 tbsp. l.
• Gelatin (granules) - 20 g.

Cooking method:

Cut the lemon into thin circles and place in a plate for 20 minutes, sprinkle with sugar.

Melt the ice cream, separate 2 tablespoons and place in a saucepan.

Pour gelatin into a saucepan and leave to swell for 20-30 minutes. Then heat over low heat until the gelatin is completely dissolved, and add to the melted ice cream.

Stir and strain through a sieve to get rid of unwanted gelatin lumps.

Squeeze the lemon mugs tightly, add the released juice to the Mascarpone cheese.

Add a mixture of ice cream with gelatin to the cheese, mix.

Put the resulting mass in a pasochny and place in the refrigerator until it hardens completely for 2 hours.

Baked milk Easter

Ingredients:

• Whole milk - 4 l
• Sour cream - 1 glass
• Yolk - 5 pcs
• Butter - 1 glass
• Sugar - 2 cups
• Cream - 1 glass
• Salt
• Vanillin

Cooking method:

Put whole milk in a hot oven for 2-3 hours, and as soon as the film formed on the surface turns brown, immerse it on the bottom and repeat it 10 times.

Cool the pinkish milk from baked foams to the temperature of fresh milk, add sour cream, keep in a warm place for 1 day, when curd is formed, drain the liquid and hold for 1 hour under pressure.

Rub through a sieve, add boiled yolks, vanillin, salt, rubbed with butter, mix, add whipped cream, put the mass in an Easter form covered with damp gauze and keep under pressure in the refrigerator.

Curd Easter striped

Ingredients:

• Cottage cheese 5% - 800 g
• Butter - 70 g
• Yolk - 2 pcs.
• Sour cream 25% - 4 tablespoons
• Sugar - 120 g
• Almonds - 50 g
• Blueberries - 3-4 tablespoons
• Lemon to taste
• Vanillin - to taste

Cooking method:

Grind the curd through a sieve to make it softer and more airy. Make a steam bath, in which put a bowl of yolks and 60 g of sugar.

Beat until the mixture begins to thicken, then add butter and mix thoroughly.

Transfer the whole mixture to the curd and mix thoroughly.

Put blueberries in a separate saucepan, add zest and lemon juice, 60 grams of sugar and cook for 2-3 minutes.

Divide the curd mass into two parts, put blueberries and a tablespoon of sour cream in one part. And to the other add three tablespoons of sour cream, vanilla and chopped almonds. To mix everything.

Now line the Easter mold with gauze and lay out the layers in turn. Each layer must be tamped well.

Then send Easter to the refrigerator overnight, and in the morning remove the gauze and decorate with almonds.