Ingredients
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250 g cottage cheese
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40 g egg yolk
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100 g heavy cream
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5 g corn starch
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200 g ricotta
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20 g dry milk
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50 g sugar
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5 g gelatin
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25 g water
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vanilla
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60 g dried fruits
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FOR DECOR
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25 g milk
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25 g dark chocolate
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flaked almonds
Directions
If you wish, you can prepare the same paska without gelatin, but you will definitely need a special mold for paska. Do everything according to the recipe, but do not add gelatin diluted in water.
Transfer the mass into a mold, set it in a bowl to drain excess moisture, and put it in the refrigerator for a day. Paska will be denser as a result, because the whey, not bound by gelatin, will flow.
I use:
– cream 10%;
– ricotta (or ricotta (ital. ricotta) is an Italian cheese made from whey (and not from milk, like traditional cheeses), which remains after cooking mozzarella or other cheeses) from 9% and more fat;
– cheese from 3-5% and fatter.
All ingredients should be at room temperature!
If your dried fruit is hard, soak it for 3-5 hours in cold water or 15 minutes in hot water before use.
Steps
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1
Done
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PREPARING THE BASIS1. In a ladle with a thick bottom, combine yolks, milk powder, cream and cornstarch until smooth. |
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2
Done
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PREPARING1. Using a blender, beat the main part and all other ingredients of the paska, except gelatin. |
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3
Done
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Preparing the glaze1. Finely chop the chocolate, add half of the milk, heat it in a microwave oven (or in a water bath). Do not bring to a boil, heat in pulses for 10-15 seconds. Stir, if necessary, add a little milk - the consistency of thick kefir should be obtained. |
