Traditional Easter will be softer if you add ricotta cheese, butter, and heavy cream to the cottage cheese. Marina Nikolaeva, pastry chef of the [email protected] restaurant, shared her Easter cottage cheese recipe with socialbites.ca.
“To make the Easter dinner fluffy and rich in flavor, I add ricotta cheese and butter to the curd,” she said.
To prepare Easter according to Nikolaeva’s recipe, you will need 300 g of 9% fat cottage cheese, 250 g of ricotta cheese, 200 g of sugar, 200 g of soft butter, 80 g of egg yolk and 220 g of heavy cream.
“For Easter to smell good, add lemon zest, vanilla seeds, some raisins, candied fruit and nuts. I prefer to add chopped almonds to Easter,” the confectioner said.
Beat the egg yolks with a mixer at medium speed. Pour sugar with half a glass of water and bring to a boil in a saucepan with a thick bottom.
“As soon as the sugar and water boils, pour the syrup into the yolks in a thin stream and continue whisking. Next, gradually add butter, vanilla and lemon zest to bring the mass to a homogeneous consistency, ”explained the chef.
Strain the cottage cheese through a sieve, add ricotta to it and mix. Then whip the cream, mix gently with candied fruits, raisins and nuts and add to the curd with ricotta.
“At the stage of introducing candied fruits, you can add half the curd mass – 100-150 g, depending on your taste – melted dark chocolate. Or break the chocolate into pieces and mix with the curd mass. Ready Easter can be put in a bowl with gauze and put in the refrigerator overnight, or put in beautiful jars or silicone molds, ”Nicholaeva suggested.