Easter with marmalade.


vanilla sugar – 2 tsp..
salt – to taste
Egg – 2 pcs.
curd – 700 g
softened butter – 70 g
33% fat cream – 0.5 l
multi-colored marmalade – 200 g
powdered sugar – 0.5 cups
Whip the cream with half the icing sugar in a thick foam. Separate the yolks from the whites. Yolks with the remaining sugar. Protein shake up in foam with a pinch of salt.

Cottage cheese through a sieve. Mix butter, cream, egg yolks. Carefully insert proteins. Jelly into cubes and add to the mix.

Form for the Easter lay a double layer of cheesecloth, put in her weight. The edges of the gauze wrapped inside. Cover with oppression. Refrigerate at least overnight.

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