- Sour cream 300 gr.
- Powdered Sugar 100 gr.
- Vanilla sugar 10 gr.
- Candied fruits 150 gr.
- Gelatin 15 gr.
- Water 5 tbsp
- Cottage cheese 800 gr.
- The main ingredients of cottage cheese, sour cream
bowl, blender, spoon, paska mold
Pour gelatin with water at room temperature. Leave to swell.
In a bowl combine the cottage cheese, sour cream, vanilla sugar, icing sugar. Smash the blender into a homogeneous mass. Choose sour cream and cottage cheese of any fat content. Add candied fruit and mix. Candied fruits can be replaced with raisins, cranberries, and lemon or orange peels.
Dissolve the swollen gelatin in the microwave in short pulses or in a water bath, warm until dissolved, but do not boil.
Pour the warm dissolved gelatin into the curd mass and mix quickly.
Transfer the curd mass to a suitable shape. I have a silicone mold, but you can use any. Distribute in small portions, tap it on the table so that air bubbles come out. Then put on a cutting board and send to the freezer for 3-4 hours to remove the pasque without breaking it. If you will use a traditional collapsible form, you need to cover it with gauze, fill it with cottage cheese and leave it to solidify in the refrigerator for 3-4 hours, it is better to leave it overnight.
Freeze frozen paska from the mold. Leave for 30-60 minutes at room temperature until completely defrosted.