Easter with white chocolate


Gentle creamy taste curd Easter will be particularly exquisite sweetness if it will give even white chocolate. Translucent chocolate chips serve as an excellent decoration for the main light holiday treats.

1 kg of cheese
200 g of white chocolate
200 grams of sweet-cream butter fat content of 82.5%
8 egg yolks very fresh eggs
150 g of powdered sugar with natural vanilla
200 g golden raisins
100 ml of any Roma
a pinch of sea salt
Step by step recipe for cooking

Step 1. Begin to prepare for 3-4 days prior to filing. Pour boiling water over raisins, dry and pour the rum. Hermetically close and leave to infuse for at least 12 hours. The best 36.
Step 2. Put the cheese in a folded in several layers of cheesecloth, wrap, place in a colander set in a bowl, on top put a heavy load to the glass as much liquid as possible. Leave for at least 4 hours, 8 hours at best.
Step 3. Wipe the curd through a sieve. Chop the chocolate and butter into small pieces and melt in a water bath or in a microwave oven. A little cool.
Step 4. Whisk the egg yolks with salt and sugar until white. Enter the chocolate mass and mix. Connect with cottage cheese and beat with a mixer until fluffy, 10 min.
step 5. Add the raisins with the rum and stir to evenly distribute the raisins.
step 6. Cover the form of Easter with gauze, put cottage cheese, cover the ends of the cheesecloth. Put in the fridge for at least 12 hours, better by 36. Before serving, turn onto a plate and decorate to your liking.

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