Coconut Easter cottage cheese dessert with cherry

Ingredients

Dessert

850 grams (30 ounces) cottage cheese 9%
100 grams (3.5 ounces) butter 82.5%
80 grams (2.8 ounces) cream 33%
220 grams (7.76 ounces) condensed milk
150 grams (5.29 ounces) white chocolate
140 grams (4.9 ounces) coconut flakes
60 grams (2.1 ounces) coconut cream
0.5 teaspoon vanilla paste (or vanilla to taste)
600 grams (21.2 ounces) cherries
80 grams (2.8 ounces) sugar
11 grams (0.39 ounces) apple pectin

Additional Items

3 plastic molds for cottage cheese Easter desserts
Double-layered gauze
A "load"
A container for the excess liquid

Equipment

Plastic molds for cottage cheese desserts
It's essential to use molds that ensure the perfect shape and structure for your dessert. Good quality molds can make a world of difference.
Double-layered gauze
This will help hold the dessert together while allowing excess liquid to drain. Tip: Sterilize the gauze by boiling it briefly in water and let it dry.
A container for excess liquid
A container with a good depth allows the molds to sit above the base and let the liquid drip freely.
A load
Any weight can act as a load. Use something heavy enough to press the dessert but not too heavy to squish it.

Instructions

Step 1

Prepare the cherries the day before. Defrost them and place them in a saucepan along with the juice. Heat to 40-45°C (104-113°F). Add the sugar mixed with pectin and cook over slightly less than medium heat until boiling, stirring constantly. After boiling, cook for another 2 to 3 minutes. If you don't have pectin, use any thickener. If you're replacing the pectin, more cherry juice might remain; strain it a bit, leaving mostly berries and a little "sauce". Ensure constant stirring to avoid burning or sticking at the bottom of the pan.

Step 2

Combine the cottage cheese (grated through a sieve twice) with the softened butter (70 grams | 2.45 ounces), cream, coconut cream, condensed milk, and vanilla paste in a mixer bowl. Whip well at maximum speed until light and fluffy. Grating the cottage cheese twice ensures a smoother texture.

Step 3

Melt the white chocolate with the remaining butter (30 grams | 1.05 ounces) in a water bath. Cool the chocolate to room temperature before adding it to the cottage cheese mixture. Then, add the coconut flakes and whip again until combined. The cottage cheese base is now ready. Cooling the chocolate prevents it from melting the other ingredients.

Step 4

Blend the cherries to a smooth puree, leaving 30% of the whole berries for the filling.

Step 5

Divide the cottage cheese mixture into two equal parts. You should have three equal layers: cherry, cottage cheese and cherry, and a richer cherry layer. To achieve this, add a little more cherry puree to one-third of the cherry part. Creating distinct layers adds both visual appeal and varied taste.

Step 6

Cover the molds with a double layer of gauze, allowing 15-20 cm (5.9 to 7.9 inches) to hang from the mold to overlap the bottom of the dessert.

Step 7

Assemble the dessert by layering as follows: 2 tablespoons (heaped) of cottage cheese base, 1 tablespoon of rich cherry base, and 2 tablespoons of ordinary cherry base. Close the dessert with gauze on top and place the mold in a container (ensure the mold doesn't touch the bottom of the container to allow excess liquid to drain). Place a “load” on top (the less the weight of the load, the less liquid will separate, resulting in a less dense consistency).

Step 8

Add the reserved cherries inside the other two desserts using the reserved 30%.

Step 9

Place the assembled cottage cheese Easter desserts on the bottom shelf of the fridge (the coldest part) and leave them overnight. Allowing the dessert to rest helps the flavors meld together.

Step 10

The Easter treat is ready! Decorate as you wish. Bon Appetit!

Servings

✨ Serving Suggestions & Ideas:

The Cottage Cheese Easter Dessert isn't just delectable, it's also versatile! Serve it up with a drizzle of honey 🐝, some extra cherry syrup 🍒, or a sprinkle of crushed nuts for added crunch.

Get creative! Pair this luscious dessert with a scoop of vanilla ice cream 🍨, or serve alongside freshly sliced fruits 🍓 for a refreshing balance.

If you're planning a festive feast, scatter edible flowers 🌸 around the plate to add a floral touch. The bright colors will make the dessert pop and the presentation Instagram-worthy! 📸

Whether it's a family gathering or a fancy dinner party, this Cottage Cheese Easter Dessert will steal the spotlight and leave your guests asking for the recipe!

Variations

✨ Gluten-free and Vegan Variations:

Gluten-Free:
Luckily, the base ingredients of this dessert are inherently gluten-free. Just ensure your pectin or any thickening agent used is certified gluten-free.
Vegan:
Swap out cottage cheese with a dairy-free cream cheese or cashew cheese 🥥, and use coconut cream for both cream and butter substitutes. Opt for vegan white chocolate and coconut milk condensed milk for that sweet touch.

Faq

Why does my cherry layer not set properly?
Ensure you're cooking the cherry mixture with the pectin long enough; this step is crucial for it to set. If you skip pectin, use an alternative thickener like cornstarch.
How do I ensure the dessert doesn't crumble when unmolding?
Make sure to use a double-layered gauze and press firmly but gently with the load, so it binds well.
Can I make this dessert ahead of time?
Absolutely! You can prepare it a day in advance and store it in the fridge until you're ready to serve.
Can I use frozen cherries for this recipe?
Yes, frozen cherries work well. Just make sure to defrost them thoroughly and follow the cooking steps to achieve the right consistency.
What's the best type of white chocolate to use?
Opt for high-quality white chocolate that melts smoothly. Brands with a higher cocoa butter content usually provide a better texture and flavor.
How can I enhance the flavor of the dessert?
Adding a hint of citrus zest or a splash of cherry liqueur to the cherry layers can elevate the flavors!