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Pască cu pere și caramel

COOKING INSTRUCTIONS


100 g caramel-flavored chocolate

Pour the melted chocolate into a special mold for Easter pascha.

Rotate the mold so that the chocolate coats all the sides and the bottom. Drain the excess and place it in the freezer for 5 minutes.

For the filling:

Cut the dried pear into small cubes, pour brandy over it, and let it soak for 30 minutes until softened.
Rub the cottage cheese through a sieve.

In a separate bowl, mix the melted chocolate with caramel. Pour in the hot cream and blend until smooth.

Whip the softened butter until fluffy, then add the cottage cheese in three stages, mixing well with a mixer each time.

Pour in the chocolate-caramel mixture and mix again until smooth.

Add the pears, previously drained of liquid.

Remove the mold from the freezer and fill it tightly with the prepared filling.

Smooth the surface and place it in the freezer for 5 hours.

Once the pascha is fully frozen, remove it from the mold and place it in the refrigerator for 3–4 hours to defrost.

Decorate with a chocolate “nest” cookie and chocolate eggs.

Ingredients

Ciocolată cu gust de caramel

100 g

Brandy

Pere uscate

70 g

Unt 82%

35 g

Caramel

40 g

Ciocolată cu caramel

70 g

Smântână dulce 33 - 36%

50 g

Brânză de vaci

200 g
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Recipes

Desserts
Pască cu pere și caramel
very difficult
Desserts
normally
Soups
easy
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