Pistachio Easter cottage cheese dessert with cherry

1. **Prepare the Pastry Base:** Sift the 25 grams (1/4 cup) of flour. Beat the 55 grams (1 large) egg at room temperature with 50 grams (1/4 cup) sugar until fluffy and bright, which should take about 4-5 minutes. Meanwhile, melt 25 grams (0.88 ounces) white chocolate and 50 grams (1.76 ounces) butter together over a low heat, stirring occasionally. Mix this well, and then pour into the whipped mass, reducing the mixer speed. Beat until smooth. Add the sifted flour and mix well. Preheat your oven to 347°F (175°C). Cover the bottom of a 20x15 cm (7.87x5.90 inch) frame with foil, apply a thin layer of butter, and place on a baking sheet. Pour the batter into the mold, flatten it, and tap the baking sheet a couple of times on the work surface. Bake for 16-18 minutes or until the center of the biscuit is set. Cool the finished pastry completely, and then cut out seven circles with a 6 cm (2.35 inch) ring. Save any scraps, dry, and use them for decoration if desired. Baking times can vary, so keep an eye on the pastry as it bakes. It should be springy to the touch when done.

2. **Make the Cherry Filling:** Defrost 60 grams (1/2 cup) frozen cherries. Heat the cherries in a saucepan with 2 grams (1/2 teaspoon) glucose syrup and a pinch of lemon acid to 104°F (40°C). Mix 10 grams (2 teaspoons) sugar with 1 gram (1/4 teaspoon) pectin NH, and add this mixture gradually to the cherries while stirring. Bring it to a boil and let it boil for 20-30 seconds. Remove from heat and cool. Stir continuously to avoid lumps when adding the pectin-sugar mixture.

3. **Prepare the Cottage Cheese Mass:** Combine 150 grams (3/4 cup) cottage cheese (passed through a sieve), 40 grams (1 large) egg, 40 grams (1 large) egg yolk, 70 grams (1/3 cup) whipping cream, and 40 grams (3 tablespoons) sugar. Blend until smooth using a hand blender. Warm this mixture over low heat to 176°F (80°C). Add the swollen gelatin and 50 grams (1.76 ounces) white chocolate, stirring until the chocolate is completely melted. Remove from heat and add 50 grams (1.76 ounces) pistachio paste. Blend again until smooth and pass through a sieve. Be careful not to overheat the mixture; it should be smooth and creamy.

4. **Assemble the Dessert:** Spread the cottage cheese mass into molds and let it cool to 95°F (35°C). Add the cherry filling, slightly sinking it into the mass. Cover with pastry circles and press them down. Place the dessert in the fridge overnight. For best results, refrigerate the dessert for at least 8 hours.

5. **Final Steps Before Serving:** Before serving, put the dessert in the freezer for 1-2 hours for easy removal from the mold. Serve the desserts immediately or coat them to prevent drying if storing for longer.

Please note that the cottage cheese mass has a very delicate texture. Long-term storage in the fridge before serving is possible only if the desserts are covered with a neutral or other glaze, or sprinkled with powdered sugar, cookie chips, or pistachio flour mixed with powdered sugar. Without a coating, the desserts will quickly dry out.