Custard fruit Easter

800 g cottage cheese

400 g sugar

400 g canned fruit puree (strawberry, apricot, raspberry, club)

400 g butter
what kind of oil to choose? we'll show

6 egg yolks

1 lemon (grated zest)

Put the cheese in the press.

Boil fruit puree with egg yolks and sugar until it thickens, cool.

Combine fruit puree with cheese, boil again.

Butter cut into pieces and add along with the lemon zest into the hot fruit weight, cool, put into shape and put under the press.

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