Spinach Easter with Lemon Flavor
Baking and Desserts | Russian cuisine
⏳ Time
1 hour + 1 day
🥕 Ingredients
7
🍽️ Servings
8
Description
The recipe is taken from a book by Anna Smith, 'Red Easter'.
Ingredients
- Cottage cheese - 21.2 oz
- 20% Sour Cream - 7.1 oz
- Citrus Zest Mix - ½ spoons
- Sugar - 5.3 oz
- Spinach - 1.8 oz
- Pistachios - 2.6 oz
- Creamy frosting - to taste
Step by Step guide
Step 1
Grate the lemon zest using a fine grater.
Step 2
Shell the pistachios, lightly toast them in a skillet, and chop them coarsely.
Step 3
Blend the spinach (frozen is fine) with an immersion blender until smooth.
Step 4
Pass through a sieve until smooth. Measure the required amount.
Step 5
Blend the cottage cheese with an immersion blender until smooth, or pass it through a sieve. Mix the sugar with the sour cream and lemon zest.
Step 6
Let the mixture sit for 20 minutes so that the sugar completely dissolves and the mixture becomes creamy.
Step 7
Combine the cottage cheese and the sugar-sour cream mixture. Mix well, then blend with an immersion blender. Add the spinach puree and blend again.
Step 8
Add the pistachios and mix well.
Step 9
Line the cheese mold with squeezed cheesecloth in two layers. Spoon in the cottage cheese mixture, smooth it out, and fold the ends of the cheesecloth over the top. Place the mold in a deep plate so that it is suspended above the bottom. Weigh it down with a heavy object. Refrigerate the Easter cheese for 12 to 24 hours.
Step 10
After the time has elapsed, unwrap the cheesecloth and place a flat plate on top, where you will serve the Easter dish. Invert it. Remove the mold, and decorate with custard and chopped pistachios.
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