Cottage cheese Easter with orange jelly and Cahors sauce

 

But who wants not just cottage cheese Easter, but Easter with joyful orange jelly and Cahors sauce?!

For such a dessert, you can only use a closed form; a traditional Easter pan will not work. When sandwiching Easter slices of oranges, they must be secured with a solution of juice and gelatin. After the layer of cottage cheese and oranges is assembled, let it harden and only then lay out the next layer. If you find the sauce too sweet, add a teaspoon of balsamic vinegar to it: this will give the dish a new accent.

Difficulty: medium

Preparation: 8 hours

Calories: 819.77 kcal/serving

Servings: 4

Cooking: 2 hours 30 minutes

Used: 29.08 g/41.47 g/69.94

DessertEasterFor children

INGREDIENTS FOR 4 SERVINGS

weighed cottage cheese 9% fat – 800 g

orange zest – 1 tbsp. l.

vanilla sugar – 1 tbsp. l.

gelatin – 20 g

cream with fat content from 33% – 500 ml

sugar – 100-125 g

egg – 1 pc.

oranges, preferably red ones – 4–5 pcs.

For the sauce:

Cahors – 350-400 ml

fine sugar – 160-180 g

cinnamon – 1 stick

cloves – 2-3 buds

RECIPE

Step 1

For Easter, rub the cottage cheese through a sieve, mix with zest and vanilla sugar, cool for 30 minutes.

Step 2

Mix 10–12 g of gelatin with 4 tbsp. l. cold water, let swell for 10 minutes.

Step 3

Mix cream and sugar with gelatin and heat over low heat until gelatin is completely dissolved. Strain through cheesecloth, add the egg and beat. Quickly beat the cooled cottage cheese and, with continuous stirring, pour the warm creamy mixture into it.

Step 4

Rinse the ceramic or silicone mold with cold water, place the curd mass in it, smooth the top and refrigerate for 6–8 hours.

Step 5

Squeeze the juice from 2 oranges, thoroughly peel the rest, removing white fibers from the pulp, and cut into thin circles. Dry each circle with a paper towel to remove excess juice.

Step 6

Mix the remaining gelatin, 100 ml of cold water and orange juice, let the gelatin swell, then heat the mixture almost to a boil. Cool, but do not let it harden.

Step 7

Remove the curd dessert from the mold and cut it crosswise into three equal parts with a wet, hot knife. Return the layers to shape, layering each layer with orange circles. The top layer should be orange. Pour the prepared jelly over the dessert. Return to refrigerator for 1-3 hours.

Step 8

For Cahors sauce with sugar, broken cinnamon and cloves, stirring, bring to a boil, cook over medium heat until slightly thickened, 5-10 minutes. Cool to room temperature. Strain. Serve with Easter.