Recipe for Easter Passover from Magda Gessler. You haven’t eaten better in your life

Masurian label reigns on the Easter tables, but in the east of Poland they can not miss Patches. This time we present a recipe from Magda Gessler for this unique dessert. Guests are dumbfounded in its admiration for his appearance and taste.

Preparing the Easter armpit requires a bit of patience and attention to detail. We need a few unusual ingredients to create a dessert with a delicate consistency and subtle sweetness. Sometimes it is worth moving away from traditional pastries and serve the guests something completely different.

What ingredients do we need to make Easter Passover from the recipe of Magda Gessler? Here is the list:

• 1 kg of greasy cottage cheese;
• 250 g of soft butter;
• 200 g of powdered sugar;
• 100 g of raisins;
• 100 g of walnuts;
• 1 cup of cognac;
• 8 yolks;
• A few or several tablespoons of sour cream;
• 4 vanilla pods;
• The skin is grated with 1 orange and 1 lemon.

The day before preparing the Easter Passover, we must soak the lemon zest in the water. In turn, soak the raisins in cognac for several hours.

To make this dessert, at the beginning we grind soft butter, powdered sugar and grains from vanilla forest in a bowl. Then add yolks and lemon zest to these ingredients and mix the whole.

In the next step in a separate bowl We place cottage cheese three times ground in a machine – it must have a smooth consistency without lumps. We add such a amount of cream to it to get a consistency similar to the butter mass.

Then we combine both masses and add orange peel to them. Mix the whole again and add raisins and walnuts.

The next day, put the mass on a strainer, on a permeable, cotton or linen cloth, wrap it and gently load it to strain excess fluid.

We set the sieve above the vessel to which the remaining moisture will freely drip. After this process, when the whole drain well, our Passover is ready to serve. Magda Gessler recommends serving this dessert with liquid honey.