Pressed Easter Farmer's Cheese Dessert with Raisins, Walnuts and Candied Fruit

What you need

• 60 g (1/2 cup) raisins, sorted
• 500 g (1 lb 2 oz) tvorog, farmer's cheese or dry-curd cottage cheese, as dry and fine as possible
• 120 ml (1/2 cup) sour cream, 20-25% fat
• 100 g (1/2 cup) sugar
• 8 g (2 tsp) vanilla sugar
• 100 g (7 tbsp) butter, softened
• 60 g (1/2 cup) walnuts, coarsely chopped
• 80 g (1/2 cup) candied fruit, diced if the pieces are large

Method

Restated from the original video

1. 1

   Pour boiling water over the raisins and leave them for 10 min. Drain, squeeze out the water and spread them out to dry.

2. 2

   Rub the tvorog through a fine sieve, a portion at a time, until it is light and smooth. Repeat once more if it is grainy.

3. 3

   Stir the sour cream with the sugar and vanilla sugar until the sugar dissolves.

4. 4

   Mix the sweetened sour cream into the tvorog, then beat in the softened butter until smooth.

5. 5

   Fold in the raisins, walnuts and candied fruit.

6. 6

   Line a paskha mold with a double layer of damp cheesecloth, leaving the ends hanging over the edge. A clean flowerpot with a drainage hole works too. Set it on a plate or in a deep dish to catch whey.

7. 7

   Pack the mixture into the mold, pressing it down firmly. Fold the cheesecloth ends over the top.

8. 8

   Set a flat lid or small plate on top and weigh it down with a jar of water. Leave in the refrigerator for 10-12 hours, pouring off the whey now and then.

9. 9

   Remove the weight and keep the mold in the refrigerator for 2-4 hours more.

10. 10

    Unmold onto a serving plate, peel away the cheesecloth and decorate with extra candied fruit. Keep refrigerated and serve in slices.

Imported from vegetarianrecept.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.