The bright Easter holiday is approaching, which is why I decided that on the festive table the curd paste would look perfect without baking. I madly love the soft texture, delicate taste - and so that the paska literally melts in my mouth. Paska from the curd dough is exactly the way I like it: light, airy and incredibly tasty. And if you cook curd paska with various fillers, you will get an original dish, from which it is impossible to tear yourself away!
- low-calorie cottage cheese (5%) - 600 grams;
- butter - 50 grams;
- powdered sugar - 1 cup;
- sour cream (20%) - 125 grams;
- gelatin - 20 grams;
- cream - 30 grams;
- salt - a pinch;
- candied fruit - to taste.
Curd Paska without baking. Step by step recipe
- Pour gelatin with water and set aside. While we will be preparing other products, it should thicken.
- Advice: if you do not use gelatin, agar-agar will come to your aid.
- Rub the cottage cheese through a sieve or pass through a meat grinder two times.
- Many will have a question: why through a sieve, and not a blender, is it faster? If you grind it through a sieve, then the paska is more tender: you will not get such a mass by whipping the cottage cheese with a blender. But if you need to cook the dish faster, then whipping up a whisk with a blender is possible: only the texture of the cottage cheese will be slightly different.
- Since this is a lighter calorie version of paska, we take low-calorie cottage cheese of 5% fat. Usually, fat cottage cheese is used for curd paska: but paska with cottage cheese on gelatin is made from a low-calorie product.
- In the cottage cheese, add sour cream, powdered sugar, a pinch of salt, butter and cream. I use 20% sour cream, but you can use any. Just remember that 15% sour cream is more liquid and has a sour taste.
- Mix all the ingredients with a mixer. If the mixer is missing, you can stir with a spoon or fork.
- Add vanilla to the resulting mass and mix well again.
- Tip: instead of vanilla, you can use vanilla essence. But if both are missing, then you can take vanilla sugar and grind it into powder using a coffee grinder.
- Add vanilla to the total mass and again mix thoroughly with a mixer. The curd mass should be very soft texture.
- Frozen gelatin must be melted and poured into the curd mass, thoroughly mixing.
- Please note: gelatin can be melted in a water bath or microwave. But he should never boil!
- Pour candied fruit into the bulk and mix gently.
- Lightly wet gauze, folded in half, cover the mold and send the curd paste to the mold, filling the mold to the very end.
- We close the top with gauze and ram. If you are doing in a silicone mold, then gauze is not needed.
- We put a plate and a small load on top. Since this is a gelatinous paska, in principle, no load is needed: all the ingredients will be taken as one. But I'm used to putting something heavy on top.
- We send it to the refrigerator for several hours.
- We take out the finished paska from the refrigerator.
- At the top we put a dish on which we will serve refreshments, and turn over.
- Remove the form and carefully peel off the gauze.
Our festive dessert without baking is ready! This is exactly the dessert that will bring some zest to your home and give new memories of Easter. Instead of candied fruit, you can add other fillers: for example, a banana, which will make the taste of the paschka even more original and unusual. And if your children also want to help you with cooking, then you can train them without any special difficulties. They will be happy to make a treat on the Easter table with their own hands. Do not forget: Easter is a family holiday. “I love to cook” wishes you a good appetite and good mood!