Easter cottage cheese dessert

Ingredients

Dessert

500 grams (17.6 ounces) cottage cheese
120 grams (4.2 ounces) pitted cherries
50 grams (1.8 ounces) butter
100 grams (3.5 ounces, 1/2 cup) cream (33%)
1 large egg
20 grams (0.7 ounces) white chocolate
100 grams (3.5 ounces, 1/2 cup) sugar
Pink dye: to taste

Equipment

Blender
Used to smooth the cottage cheese and berry puree. A high-speed blender will give you the smoothest results.
Saucepan
Needed for bringing the cream mixture and berry puree to a boil. A heavy-bottomed saucepan prevents burning.
Gauze
Essential for shaping and draining the pastry. Dampen it slightly for easier handling.
Bowl
To catch any excess liquid draining from the mold. Ensure it’s deep enough to avoid spills.
Mold
A mold helps in shaping the pastry. Silicone molds are preferable for easy release.

Instructions

Step 1

1. In a medium saucepan, mix together the cream, egg, and sugar. Bring the mixture to a boil over low heat, stirring continuously until it thickens. Tip: Be patient and stir constantly to avoid curdling.

Step 2

2. Drain any excess liquid from the cherries, then blend them to make a puree. Pour the puree into a separate saucepan and bring it to a boil over low heat. Remove from heat, add the white chocolate and stir until melted and well combined. Tip: Ensure the puree is smooth for the best texture.

Step 3

3. Blend the cottage cheese and butter together until smooth. Add the thickened cream mixture (custard) to the blended cottage cheese and butter. Divide this mixture into three parts.

Step 4

4. Add the cherry puree to two of the parts, adjusting the quantity based on the desired color. Tip: For a more vibrant color, add a bit of pink dye to the mixture containing the cherry puree.

Step 5

5. Slightly moisten a piece of gauze with water and wring it out well. Use the gauze to line a mold. Pour the prepared mixture into the mold, smooth the surface, then fold the edges of the gauze over the top. Place a small weight on top to press the mixture down. Put the mold in a bowl to catch any excess liquid that drains.

Step 6

6. Place the bowl in the refrigerator and let it set for at least 12 hours. Tip: For the best results, leave it overnight. Bon Appetit!

Servings

Serving Suggestions: Picture this: a sunlit picnic blanket, glasses of chilled lemonade, and your Cherry-Cottage Cheese Pastry taking center stage. Cut it into elegant slices and serve on a vintage platter for a rustic touch. For breakfast, pair it with a fresh cup of coffee or tea. You can even drizzle a little honey or maple syrup on top for added sweetness. Hosting a small gathering? Serve it alongside a variety of fresh berries and whipped cream for an indulgent dessert spread. Adventure-seeking taste buds? Try crumbling a bit of this pastry over vanilla ice cream—all the creamy goodness with a fruity kick. The possibilities are as delightful as the dish itself!

Variations

Gluten-Free and Vegan Variations: For a gluten-free option, ensure all your ingredients, especially the white chocolate, are certified gluten-free. To make this recipe vegan, substitute the cream with coconut cream, the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and the butter with a plant-based alternative. Use vegan white chocolate and opt for a natural pink dye. The result? A delicious, plant-based version of this beloved treat!

Faq

Can I use frozen cherries?
Yes, just make sure to thaw and drain them well before using.
Why does my mixture keep burning?
Make sure you are using low heat and stirring continuously while cooking the mixture.
How do I prevent lumps in my pastry?
Blending the cottage cheese and butter thoroughly will help achieve a smooth consistency.
Can I make the pastry ahead of time?
Absolutely! It can be made a day in advance and stored in the fridge.
How do I know it's ready to serve?
After 12 hours in the fridge, the pastry should be firm enough to hold its shape when sliced.
What’s the best way to store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days.