Sour cream Easter: step-by-step recipe

Dyed eggs and everyone’s favorite kulichi are mandatory attributes of one of the main Christian holidays – Easter. You can also add to this row such a dessert as Easter.

As a rule, this dish is prepared from cottage cheese. It has the shape of a truncated pyramid and symbolizes the tomb of the Lord and the Kingdom of Heaven itself. Today we will tell you about its unusual variant – sour cream Easter.

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What we will tell you about

Sour cream Easter recipe

pastry chef, gingerbread master

“Sour cream Easter turns out tender and delicious, with a pleasant sourness from sour cream. This is a great option for those who want to try something new.”

This is an unusual variant of the traditional Easter dish. It is prepared without baking and is a dessert made of sour cream, sugar and other additives such as nuts, raisins, candied fruits.

Ingredients:

sour cream with a fat content of at least 20% – 1 kg;
sugar – 200-300 g (to taste);
vanilla sugar – 1 bag;
candied fruit, raisins, nuts – to taste;
lemon zest – as desired;
gelatin – 10-15 g (or according to the instructions on the package).

Step-by-step preparation

Sour cream Easter is prepared more complicated than the traditional version of the dish. Nevertheless, such a dessert is more tender and pleasant in texture.

Algorithm of actions:

1. Soak gelatin in a small amount of water (according to the instructions on the package) so that it swells.

2. Mix sour cream with sugar and vanilla sugar. Mix everything thoroughly until the sugar is completely dissolved.

3. Add the swollen gelatin to the sour cream. Heat the mixture slightly so that the gelatin dissolves completely, but do not bring to a boil. Stir the mixture constantly.

4. Add raisins, candied fruit, nuts and lemon zest. Soak all ingredients in rum or brandy for a richer flavor.

5. Cover the Easter mold (or any other suitable mold) with gauze, leaving enough loose edges to cover the dessert.

6. Place the mixture in the mold, tamp it down firmly and cover with the loose edges of the gauze.

7. Place in the refrigerator for a few hours, preferably overnight, to set.

8. Before serving, carefully remove the Easter from the mold by inverting it onto a plate.

Decorating the dessert

Options for decorating sour cream Easter is a great variety, approach this task with imagination.

So, to decorate the dessert you can use fresh fruit or dried fruit, as well as berries. Perfectly combined with such a dish strawberries, raspberries, blueberries, kiwi, peach.

Another useful option for decoration can be nuts. They can be chopped or laid out whole on top of the dessert. Almonds and walnuts are ideal for this purpose.

Chocolate is always a popular choice when decorating desserts, and sour cream Easter is no exception. You can create patterns on the surface of the dish by using chocolate shavings or chocolate chips. You can also melt some chocolate and drizzle it over the dessert.

You can also use inedible decorations to decorate Easter. Quite often flowers are used for this purpose – violets, lavender, rose petals.

Variations of the recipe

They are almost all similar, since the main component of the dessert, as the name suggests, is sour cream.

Sour cream Easter of three ingredients

Ingredients:

sour cream – 2 kg;
vanilla sugar – 4 g;
sugar – 250 g.

Preparation:

Heat the sour cream on a water bath, then put it in gauze, hang it and put a bowl under the bottom, where the whey will drain.
Keep the sour cream for 24 hours, then place it in a large bowl, pour in the sugar, vanilla sugar and mix well.
Transfer the mixture into a mold, put it under a bend and put it away for a few hours in the refrigerator.

Sour cream Easter with white chocolate and lemon candied fruits

Ingredients:

25-30% sour cream – 900 g;
sugar – 140 g;
vanilla sugar – 10 g;
eggs – 3 pcs;
white chocolate – 70 g;
82.5% butter – 70 g;
candied lemon – 150 g.

Preparation:

Transfer the sour cream in two or three layers of gauze, hang for three hours and let the whey drain.
Then mix the sour cream, sugar and eggs, bring to a boil and cook over low heat for 10-15 minutes.
Remove from the heat, whisk with a blender and leave to cool.
When the mixture has cooled, transfer it to a bowl, add the melted chocolate and soft butter and whisk the mixture once again with a blender.
After that, add candied fruits to the mixture, mix it well and put it into a mold with a small weight on top.
Leave the dessert in the refrigerator overnight.

Bon appetit!