2020-08-13 / test@t

Honey Easter

We use honey instead of sugar and add powdered sugar to the icing.

Ingredients

1.5 kg of cottage cheese with a fat content of 18%
350 ml cream 35% fat
10 yolks
150 g + 3 tbsp. l. Teddy bear
150 g icing sugar
1 small lemon
a pinch of sea salt

STEP-BY-STEP COOKING RECIPE

Step 1

Cover the colander with a tea towel (preferably a waffle towel). Put the curd there, cover with the hanging edges of the towel. Place in a basin. Place a plate or board on the curd, and a heavy load on top. Leave the liquid to glass for at least 4 hours.

Step 2

Combine the yolks with the honey and cream in a heatproof bowl or small saucepan. Add salt and whisk until smooth.

Step 3

Place the bowl in a water bath - in a large saucepan, one-third full of mildly boiling water. Heat the creamy mixture, stirring all the time with a whisk, until it thickens.

Step 4

Remove the bowl from the bath and cool the mixture almost completely - it should be lukewarm. Beat the curd with a hand blender until smooth, or rub through a sieve with a wooden spoon or with your hands through a sieve.

Step 5

Cover the Easter baking dish with gauze, lay out the mass, cover and refrigerate for 2 days. It is better to put the form on a plate - liquid can flow out of Easter.

Step 6

Wipe the zest from the lemon before serving, squeeze the juice and mix with the remaining honey. Boil over low heat until thickened, 4 minutes. Cool and add powder. Put Easter on a dish, remove the gauze, cover with warm icing and let it harden a little.

Preparation time

Cooking time

30m

Catalog

Honey Easter

STEP-BY-STEP COOKING RECIPE

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