The Secrets Of Boiled Easter

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

One of the most ancient Christian desserts and a real decoration for any festive table during the Bright Resurrection of Christ is the boiled Easter.

Cottage cheese mixed with cream, butter, sugar or honey, spices and candied fruit are placed in a bowl, preferably with a narrow bottom and wide edges.

Like the recipes for preparing other dishes, this recipe for preparing Easter hides some secrets, without the knowledge of which this dessert may not be delicious and appetizing.

Before you put the boiled mixture in the form, you must first wipe it with a slightly damp cloth. This will allow you to take out the finished Easter without spoiling its shape.

The main product for the preparation of Easter is cottage cheese and you should approach its choice carefully, as the taste of the dish depends on its freshness and quality.

In order to make the Easter light, homogeneous and to keep its shape, before mixing the curd with the other ingredients, you need to knead it very well with a spoon with holes until it becomes as creamy as possible.

You can also rub it through a colander twice to achieve the same effect or run it two or three bluntly through the smallest holes in the meat grinder.

The curd prepared in this way ensures that the Easter will be very tender and airy and will retain its shape after turning.

Prepare the other products well. Wash the raisins and candied fruit well and dry on paper or towel. If the fruit is large, you need to cut it into small pieces.

Pour boiling water over the walnuts, soak for 20 minutes, then peel and cut them into small pieces. Plane the lemon and orange peel on the smallest grater.

Melt the candied honey in a water bath and remove the foam. Prepare all spices and decorations in advance.

Keep in mind that the Passover must stay in shape for at least 12 hours, and there must be weight on the curd itself to make the Passover thicker.