Curd Easter fondant with dried apricot sauce
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Tender Easter based on crumbly cottage cheese with liquid cream sauce brewed in a water bath.
It is advisable to rub the cottage cheese through a sieve in advance for a more uniform consistency for the future Easter. Be sure to take sugar dried apricots - the ones that are hard. It is produced in the most environmentally friendly way and does not contain preservatives. Soak the dried apricots in water in advance; by the time you start cooking, they should already be soft. It is better to use freshly squeezed orange juice. First remove the zest from the orange.
Ингредиенты
Crumbled cottage cheese - 400 g
Dried apricots - 80 g
Orange juice (freshly squeezed) - 70 ml
Sugar - 100 g
Almonds - 6 pcs.
Yolk - 1 pc.
Orange zest - 1 tsp.
Sour cream - 1 tbsp.
Butter - 10 g
Рецепт
1. To prepare cottage cheese Easter fondant with dried apricot sauce, prepare all the necessary products. I repeat, by the time of cooking, dried apricots should already be soaked in water for at least 2-3 hours. Cover the almonds with water too. It will be better if the nuts lie in water all night while Easter is in the refrigerator. This will make it easier to peel the almonds. All you need from the egg is the yolk.
2. Rinse dried apricots thoroughly to remove sand under running water and blend in a blender until smooth. The puree should be smooth, without large pieces or hard streaks. To make blending easier, you can add a little water from the dried apricots to the blender bowl.
3. Heat the puree in a saucepan in a water bath along with 1 tablespoon of sugar and butter until the sugar grains are completely dissolved.
4. Add egg yolk to the sauce and stir.
5. Pour in 30 milliliters of freshly squeezed orange juice and simmer the sauce for another 1 minute, stirring constantly.
6. Cool the sauce at room temperature.
7. Add the remaining sugar, sour cream and orange zest to the cottage cheese. I have dried zest, but it is better, of course, to use fresh, it is more fragrant.
8. Pour the remaining orange juice into the cottage cheese and beat the mixture with an immersion blender until smooth.
9. Cover the selected forms for future Easter with two layers of thick gauze and place half of the prepared cottage cheese in them, making a depression in the middle.
10. Place the cooled dried apricot sauce into the depressions.
11. Carefully distribute the remaining cottage cheese into the molds, trying to keep the filling inside. Leave Easter in the refrigerator overnight.
12. Before serving, release the Easter from the mold by turning it upside down and lightly pulling the cheesecloth. Peel swollen almonds and decorate Easter.
13. Bon appetit!