French version
Dessert Russian cheese and dried apricots, prunes, almonds and raisins
The Easter weekend arrives and I thought of another sweet dish that usually prepares for Orthodox Easter. This a cake "Paskha" but revisited my way.
As "Koulitch" the Paskha is essential to celebrate Easter in Russia. It is a compact and sweet cake made from cheese (it says "tvorog in Russian) and candied fruit. We do it in a mold shaped like a pyramid. Unfortunately I can not find the "tvorog in France and a pyramid-shaped mold.
The "tvorog" is a Russian cottage cheese. It is always fresh, its appearance is rather lumpy. It can replace the ricotta, mascarpone, bush, the small Swiss, the strainer or cheese to 40% fat. For me the "tvorog" more like the bush. It uses the "tvorog" to fill the "blini (Russian pancakes), the" perogies "(small pies) or" vareniki (Russian ravioli).
As for me, I used the small Swiss at 3.8% fat.
This dessert is very easy to make: just mix all ingredients together and refrigerate the dessert 24 hours before serving. But you can fully enjoy this creamy and delicious dessert all year: we can eat in the morning with fruit charge for breakfast.
you trying to serve the Russian and you will not be disappointed!
For 6-8 people: 750 gr
of chipmunks at 3.8 MG
a pot of Greek yoghurt - 150 g of cream or thick
50g butter softened
2 packets of vanilla sugar or a few drops of extract
vanilla 2 tablespoons liquid honey
50 grams of dried apricots diced
50 grams of prunes diced
50 gr raisins 50 gr
almonds (previously roasted in a pan without material fat)
HOWTO:
Drain cheese in a colander.
Lightly beat the vanilla sugar and butter. Add cheese.
Stir honey.
Add all other ingredients: almonds, grapes, prunes, apricots.
Mix well. Cover pan
paper food.
Pour into a mold.
Put a weight and refrigerate 24 hours before turning out.
Before serving, leave at room temperature for 15-30 minutes.
Français Version
Russian cottage cheese dessert dried apricots With, plums, grapes and almonds
The Easter weekend is coming shortly and if you have not decided yet what to serve for Easter, I am proposing you the recipe of Russian cottage cheese dessert which is incredibly easy to make. The recipe I propose was inspired by Russian Easter dish called “Paskha” ( it’s the Russian word for Easter).
“Paskha” is a pyramid-shaped dessert served for Easter in the Eastern Orthodox homes of Russia, Belarus and Ukraine and in many other republics of the former Soviet Union.
Here in France I can’t find an authentic Russian cottage cheese called “tvorog” as well as a special mold in a pyramid-shape. That’s why I decided to make a simplified uncooked version of this delicious Easter dessert.
Everybody can make it: you just mix all ingredients together, place it in the fridge and it’s done.
Moreover, it can be eaten not only at Easter time but you can enjoy it all over the year: you can have a bowl of this dessert with fresh fruits for your breakfast every day!
Try this recipe to make your own cottage cheese dessert!
Serves, 6-8
750 gr of cottage cheese (farmer’s cheese)
150 gr of Greek yogurt or sour cream
50 gr of unsalted butter at romm temperature
2 tablespoons of honey
3-4 tablespoons of vanilla sugar or some drops of vanilla extract
50 gr of chopped dried fruits (I used dried apricots)
50 gr of chopped prunes
50 gr of raisins
50 gr of pan-fried almonds
How to make it :
Place cottage cheese in a mixing bowl and beat well with a wooden spoon.
Beat sugar and butter together. Incorporate into cottage cheese.
Add honey. Mix.
Stir in chopped dried fruits, almonds, raisins, prunes. Mix.
Line an appropriate container with plastic wrap, leaving some centimeters overhang on all sides. Spoon cheese mixture into mold, then fold ends of plastic wrap over top.
Put weights on top. Chill at least 24 hours.
When you plan to eat it, remove weights from mold and open plastic wrap.
Put the dessert on a serving plate and let stand at room temperature 15-30 minutes.
Russian Version
cottage cheese with apricots, prunes, almonds, raisins for Easter
On the nose Easter. Like every year I bake cakes for Easter Sunday, but this year I wanted to please yourself and loved ones some new recipe, and I thought why not cook curd Easter.
After reading all sorts of recipes, I podumula that the well will not leave me this Russian Easter without a real Russian cottage cheese. Yes, and molds in the form of a pyramid I have not. In France, as in other countries do not find the present Russian cottage cheese. Well, not here, nothing like that. Strangely enough, of course. In France, some just do not have dairy products, well, make cheese, similar to Russian, they are not smart enough. Like it is no big deal: cheese-protein milk product, obtained by fermentation of milk, followed by removal of serum (from Wikipedia).
Therefore, France is not so easy to cook the same curd pancake or lazy pierogi. Of course, here we manage to find our Russian cottage cheese are a worthy replacement, and uses instead a French cottage cheese called fromage blanc (which oznachet "white cheese"), or olive cheese brousse («beam") of goat or cow milk or Italian ricotta («ricotta).
I decided use French cheese under navzvaniem petit-suisse («petit suis) that oznachet" Little Swiss ". It unsalted cottage cheese, similar in consistency to something between sour cream and yogurt, sweet taste, made from cow's milk and can be of different fat content. That's just him and I used to prepare a festive dessert, which, of course, on your form does not seem like a traditional Passover.
Since I had no molds in the form of a pyramid, I used the usual square silicone mold, as well as a small round bowl. After standing overnight in the refrigerator, my Easter dessert, frozen, and in the morning I was able to easily remove it from the molds.
That is what I got, you can see in the photographs. I thought that you should not wait for Easter for a year to enjoy this wonderful dessert. It can cook more often and enjoy it in the morning during breakfast with fresh fruit. I'm doing all of this week preceding Easter. Try and you!
So, for 6-8 servings, you will need:
750 g cottage cheese (I used French cheese petit-suisse)
150 g Greek yogurt or sour cream 50 g butter
butter at room temperature
2 tablespoons liquid honey
3-4 tablespoons of vanilla sugar or a few drops of vanilla extract
50 grams of dried apricots, chopped into small pieces
50 g pitted prunes, cut into small pieces
50 grams of raisins
50 grams of roasted almonds in a dry pan
How to prepare:
Tackle cheese: let excess liquid drain off.
grind and easy vsbit sugar and butter. Add to cottage cheese.
Add honey. Mix well.
Then add all remaining ingredients. Mix well.
Put food wrapping paper in the shape, leaving a few inches of paper at the edges.
Spread cottage cheese in the form below.
Put pressure on the mass.
Put in the fridge for a day.
Before serving remove the cottage cheese from the refrigerator and leave to room temperature for 15-30 minutes.
Beat sugar and butter together. Incorporate into cottage cheese.
Add honey. Mix.
Stir in chopped dried fruits, almonds, raisins, prunes. Mix.
Line an appropriate container with plastic wrap, leaving some centimeters overhang on all sides. Spoon cheese mixture into mold, then fold ends of plastic wrap over top.
Put weights on top. Chill at least 24 hours.
When you plan to eat it, remove weights from mold and open plastic wrap.
Put the dessert on a serving plate and let stand at room temperature 15-30 minutes.
Russian Version
cottage cheese with apricots, prunes, almonds, raisins for Easter
On the nose Easter. Like every year I bake cakes for Easter Sunday, but this year I wanted to please yourself and loved ones some new recipe, and I thought why not cook curd Easter.
After reading all sorts of recipes, I podumula that the well will not leave me this Russian Easter without a real Russian cottage cheese. Yes, and molds in the form of a pyramid I have not. In France, as in other countries do not find the present Russian cottage cheese. Well, not here, nothing like that. Strangely enough, of course. In France, some just do not have dairy products, well, make cheese, similar to Russian, they are not smart enough. Like it is no big deal: cheese-protein milk product, obtained by fermentation of milk, followed by removal of serum (from Wikipedia).
Therefore, France is not so easy to cook the same curd pancake or lazy pierogi. Of course, here we manage to find our Russian cottage cheese are a worthy replacement, and uses instead a French cottage cheese called fromage blanc (which oznachet "white cheese"), or olive cheese brousse («beam") of goat or cow milk or Italian ricotta («ricotta).
I decided use French cheese under navzvaniem petit-suisse («petit suis) that oznachet" Little Swiss ". It unsalted cottage cheese, similar in consistency to something between sour cream and yogurt, sweet taste, made from cow's milk and can be of different fat content. That's just him and I used to prepare a festive dessert, which, of course, on your form does not seem like a traditional Passover.
Since I had no molds in the form of a pyramid, I used the usual square silicone mold, as well as a small round bowl. After standing overnight in the refrigerator, my Easter dessert, frozen, and in the morning I was able to easily remove it from the molds.
That is what I got, you can see in the photographs. I thought that you should not wait for Easter for a year to enjoy this wonderful dessert. It can cook more often and enjoy it in the morning during breakfast with fresh fruit. I'm doing all of this week preceding Easter. Try and you!
So, for 6-8 servings, you will need:
750 g cottage cheese (I used French cheese petit-suisse)
150 g Greek yogurt or sour cream 50 g butter
butter at room temperature
2 tablespoons liquid honey
3-4 tablespoons of vanilla sugar or a few drops of vanilla extract
50 grams of dried apricots, chopped into small pieces
50 g pitted prunes, cut into small pieces
50 grams of raisins
50 grams of roasted almonds in a dry pan
How to prepare:
Tackle cheese: let excess liquid drain off.
grind and easy vsbit sugar and butter. Add to cottage cheese.
Add honey. Mix well.
Then add all remaining ingredients. Mix well.
Put food wrapping paper in the shape, leaving a few inches of paper at the edges.
Spread cottage cheese in the form below.
Put pressure on the mass.
Put in the fridge for a day.
Before serving remove the cottage cheese from the refrigerator and leave to room temperature for 15-30 minutes.
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