Easter with gelatin
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I would like to share a non-classical option for making Easter cottage cheese.
It turns out that Easter is in the form of, so to speak, curd jelly - it’s tasty and interesting to look at. For molding, I advise you to use a traditional baking pan, but you can also use something else: deep bowls, silicone baking molds, etc.
For cottage cheese Easter with gelatin, prepare the ingredients according to the list for the recipe and look at a couple of useful tips under the recipe. Depending on the juiciness of the cottage cheese, determine the amount of sour cream. For dry cottage cheese, use more sour cream; for wet cottage cheese, use less.
Ингредиенты
Cottage cheese 5% or more fat – 200 g
Sour cream – 100-150 g
Gelatin – 10 g
Water – 30 g
Sugar – 3 tbsp. or to taste
Vanillin - on the tip of a knife
Raisins - about 0.5 cups
Рецепт
1. Dissolve gelatin in water until it swells.
2. Add sour cream, sugar, vanillin to the cottage cheese, stir until smooth.
3. Melt the gelatin in a water bath or over low heat while stirring. (Do not boil!) Pour the prepared gelatin into the curd mass, just in case, through a strainer so that unmelted particles do not get in. Stir.
4. Stir in the rinsed raisins.
5. Place this curd mass in a mold/pastor and refrigerate until hardened. Close the bottom hole tightly so that the curd mass does not fall out.
6. I plan to prepare these Easter eggs with gelatin and nuts, and also with the addition of lemon or orange zest, maybe with poppy seeds.
7. Cottage cheese Easter with gelatin holds its shape well and is divided into even pieces for serving.
8. Please yourself and your loved ones with this option, and please me with your impressions and a photo of the result.
9. Happy Easter!