Name: Curd Easter with candied fruits
Prep time: 12 h
Cook time: 12 h
Yield: 0
Ingredients: Butter - 100 gram; Egg yolk - 4 PC.; Vanilla - 0.5 Tsp; Candied fruit - 200 gram; Sugar - 3/4 Art.; Cream 10% - 300 Ml; Fat cottage cheese - 800 gram

Ingredients for - Curd Easter with candied fruits

1. Butter 100 gram

2. Egg yolk 4 PC.

3. Vanilla 0.5 Tsp

4. Candied fruit 200 gram

5. Sugar 3/4 Art.

6. Cream 10% 300 Ml

7. Fat cottage cheese 800 gram

How to cook deliciously - Curd Easter with candied fruits

1 . Stage

Rub the cottage cheese through the full, cream 3 tbsp. l., sugar more than half and soft butter. Mix well.

2 . Stage

Whip the remaining sugar with the yolks, then add the cream and vanilla.

3 . Stage

Put the cream with yolks on medium heat and cook constantly stirring until thick, do not let the cream boil. Remove from heat and refrigerate.

1. Stage. Curd Easter with candied fruits: Put the cream with yolks on medium heat and cook constantly stirring until thick, do not let the cream boil. Remove from heat and refrigerate.

4 . Stage

Cream mix with cottage cheese.

5 . Stage

Add candied fruit. Stir and put the mass in a gauze-covered form. Put under oppression for 12 hours, leave in a cool place or refrigerator.

1. Stage. Curd Easter with candied fruits: Add candied fruit. Stir and put the mass in a gauze-covered form. Put under oppression for 12 hours, leave in a cool place or refrigerator.

6 . Stage

Carefully remove the finished Easter from the mold and can be served.

7 . Stage

Bon Appetit!!!

8 . Stage

Curd Easter with candied fruit will perfectly decorate the holiday table, it turns out to be very tasty, hearty and quite high-calorie, but still useful. This Easter can also be given to children, egg yolks undergo heat treatment, which is very important if you will give your child. You can adjust the amount of sugar to your liking, you can also add raisins and nuts by candied fruit. Choose cottage cheese homogeneous not grainy so that Easter does not fall apart and has a uniform consistency.