Easter Imperial

Easter Imperial

Ingredients
For curds:
– 1 kg of 18% cottage cheese (normal cottage cheese happens only 18%) – it is desirable, prepared independently; cottage cheese has to be rather dense, moderately homogeneous and not have sour odor; if cottage cheese from the market or from shop - that lump
– 400 g of desi
– 400 g of icing sugar
– 300 g of cream (30% of fat content or are more)
– 100 g of raisin
– 100 g of candied fruits
– 100 g of the candied or dried cherry (it is not obligatory, but impacts peculiar taste)
– 100 g of the fried almonds or cashew
– 50 g of chocolate (black without additives, 72% and more)
– 5-6 yolks, perhaps more orange
– 1-2 g of vanillin

For decoration of surface of Easter:
– candied fruits,
– raisin and other dried fruits
– the kindled chocolate,
– icing sugar
– and other according to own imagination.

Preparation
To inwrap cottage cheese in gauze, to place between two boards, to press down load (as load it is possible to use 3-liter capacity with water), to substitute bowl for collecting liquid and to leave for 12-24 hours in the refrigerator.
Then to wipe cottage cheese through sieve twice.
It is convenient to wipe cottage cheese so: on bowl of the suitable size to put the turned sieve and to wipe in the small portions.
After the second wiping cottage cheese it becomes considerable more air.
To fill in raisin, candied fruits, cherry with boiled water for about 10 minutes, then water to merge, dry towel. To crush candied fruits and cherry.
To pound the desi softened at the room temperature with icing sugar, on one to add perhaps more orange yolks, well mixing every time to uniformity.
Then to put the wiped cottage cheese in weight, to enter the vanilla, raisin, candied fruits crushed by knife nuts and chocolate.
Carefully to mix everything.
To shake up cream. That cream was well shaken up, the ware, nimbus and cream have to be cooled. If to shake up the mixer, only at the lowest speed that cream has not turned into oil.
Council: it is better to use special cream for beating if do not find such, use thickener of cream (is on sale in bags) or add to cream of a little densely divorced gelatin (1 h. l. gelatin to wet in cold boiled water for 30-40 minutes, to part on water bath, to allow to cool down to warmth and to pour in cream at active stirring).
Accurately stirring, to conduct whipped cream in cottage cheese mix.
Pasochnitsu to cover wet gauze or fine fabric, to try to avoid big folds that the surface of ready Easter has turned out equal.
Can be form for Easter not only pasochniyets, but also children's bucket, flowerpot, salad bowl, etc.
To fill form with weight, densely to pritrambovat, cover from above with gauze and to put in the refrigerator approximately for days, having pressed down light load.
Council: if there is no opportunity to maintain Easter days, for acceleration of its hardening it is possible to use gelatin - 1 h. spoon of instant gelatin to part the 2nd table. spoons of hot water, message in weight and carefully to mix.

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