The Lent comes to an end with the main holiday in the Eastern Orthodox liturgical calendar - Light Christoff Voskreseny. Preparation for this holiday for most of hostesses business responsible and intense. It is necessary to buy quality products, to make clear-out and to prepare traditional dishes. One of traditional dishes - Easter which usually is cooked from cottage cheese. Try to prepare a paskha on sour cream and butter with a lemon dried peel.
Technology of preparation of a paskha on sour cream and butter with a lemon dried peel.
In a small saucepan we put a desi - 200 grams and we kindle on weak fire. We pound a warm desi with granulated sugar - 800 grams. We get 9 pieces of large eggs from the fridge. We separate the yolks from the whites. Gradually, continuing to stir slowly, we add in turn vitelluses. Raisin - we fill in 150 grams with boiled water and we leave for several minutes. Then it is necessary to dry it on a towel. We take 1.5 kg of cottage cheese and we pass through a sieve, we mix with egg and sugar mix and raisin.
Using a grater or a special knife we remove a thin layer of a dried peel from a lemon. Almonds - it is large to crush 100 grams in the blender or to chop a knife. - 300 grams to shake up sour cream by means of the mixer and to add to curds together with a lemon dried peel and the crushed almonds. To cover a wooden or plastic form for preparation of Easter a gauze and to fill with curds. To stamp slightly, and from above to put small oppression. We cool Easter in the fridge about 12 hours.
Overturn ready Easter on a beautiful dish. We delete a form and accurately we remove a gauze. Before giving on a table we decorate Easter with raisin, fruit jelly, a lemon dried peel, flowers from marzipan weight.