Easter cottage cheese with gelatin

Easter cottage cheese, as one of the main dishes of the Easter table, is prepared raw or boiled. Raw Easter is not stored for long, and it is usually made in the evening, on the eve of the holiday. To prepare it, take products, especially cottage cheese, of excellent quality. In this recipe, you are invited to make cottage cheese Easter with gelatin and candied fruits.

If you are not preparing Easter cottage cheese for the festive table, because you are afraid that it will not keep its shape, then pay attention to the recipe with gelatin. This Easter is guaranteed to harden due to the gelling properties of gelatin and will delight you with its appearance and taste.

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 diet.

"Boyarskaya" Easter with many delicious ingredients such as cream, nuts and candied fruits. The curd dessert turns out to be so tender that it instantly melts in your mouth. Guests will definitely ask for more!

Delicate, not sugary dessert is ideal both for a festive table and for an evening tea party. The ingredients are available to everyone, the cooking process is not laborious.The combination of soft neutral cottage cheese with sweet condensed milk will not leave anyone indifferent.

The recipe for the perfect Easter without baking and eggs with the addition of gelatin. The dish turns out to be very tender, with a pleasant texture and light cognac aroma. Ideal for a festive table.

On the eve of such a bright holiday, more than ever, you want to please your family with something tasty and unusual. We offer you to cook a delicate Easter that melts in your mouth, which, thanks to the addition of gelatin, keeps its shape perfectly, which allows you to decorate it the way you want it. The flight of fantasy is unlimited!

Perhaps, it is even easier to cook Easter with gelatin than the classic version of the dessert with a long infusion under pressure. Gelatin "grasps" all the moisture of the dessert, keeps the given shape, and the draining of the whey becomes irrelevant. In addition, the consistency of such Easter is special - more dense, slightly jelly. Many people like this option more. Additionally, we use condensed milk, butter, cream and candied fruits - a sweet-creamy taste is provided.