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Cottage cheese Easter with gelatin without baking

1252

Kitchen Russian

Calorie content 190.5 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 3.9 gr.

Fats * 5.4 gr.

Carbohydrates* 34.8 g

Cottage cheese Easter with gelatin without baking

Content

Traditionally, a fairly large amount of butter is added to Easter cottage cheese - it not only affects the taste, but mainly forms a dense and stable consistency in the finished dessert. However, the calorie content of Easter in this case is also high. We offer an alternative - adding gelatin. It will ensure the dessert solidifies, but does not add extra calories. And this will be appreciated by those who follow the nutrition.

Ingredients

Cottage cheese 600 gr. Cream 10% or Cream 20% 1 tbsp. Granulated sugar 1 tbsp. Edible gelatin 1 tbsp Vanilla sugar 1 tsp Coconut flakes 1 handful Raisin 0.66 Art. Dried apricots 0.66 Art.

Cooking process

Rinse raisins and dried apricots thoroughly and fill them with warm water to soften. Pour the gelatin into a small container and fill it with half a glass of cold water. Leave it for ten to fifteen minutes to swell.

We use cottage cheese with a fat content of at least 9%. To provide the dessert with a delicate uniform texture, rub the curd through a fine sieve. Alternatively, you can also pass the product through a meat grinder with a fine grid or punch with a hand blender.

In the process of processing the cottage cheese, add cream and add granulated sugar, as well as vanilla sugar.

With a mixer or blender, we work well the curd mass with cream and sugar, so that we get almost a cream.

Drain the water from the dried fruits and dry them on a towel. If dried apricots are too large, cut them into cubes. residual moisture.

Pour the prepared dried fruits into the curd mass. Then add the coconut flakes. We mix everything together so that the additives are evenly distributed throughout the entire volume of the mass.

We put the dishes with soaked gelatin in a water bath and heat on the stove. Stir the gelatin - it will gradually dissolve and form a liquid. Once it is completely dissolved, remove it from the stove.

Pour melted gelatin into the curd mass in a thin stream. At the same time, we work with a mixer - this will ensure both uniform distribution of gelatin and contribute to airiness.

After the introduction of all the gelatin, we continue to beat the curd mass for another couple of minutes. The mixture will begin to thicken. When it thickens and becomes difficult to beat, we stop working with a mixer.

We fasten the parts of the pasochny.

We line the pasochny with gauze folded in two layers. We fill it with the prepared curd mass.

Align, wrap the edges of the gauze up, covering the cottage cheese. We cover with a lid and place the load on top. This can be, for example, a can of water. We put the structure in the refrigerator for twelve hours.