Ingredients

Cherry filling

60 grams (2.12 ounces or 1/2 cup) frozen cherries
2 grams (0.07 ounces or 1/2 teaspoon) glucose syrup
10 grams (0.35 ounces or 2 teaspoons) sugar
1 gram (0.04 ounces or 1/4 teaspoon) pectin NH
pinch of lemon acid
We recommend:

Cottage cheese mass

150 grams (5.29 ounces or 3/4 cup) cottage cheese 9% (passed through a sieve)
40 grams (1.41 ounces or 1 large) egg
40 grams (1.41 ounces or 1 large) egg yolk
70 grams (2.47 ounces or 1/3 cup) whipping cream
40 grams (1.41 ounces or 3 tablespoons) sugar
2.5 grams (0.09 ounces or 1/2 teaspoon) gelatin
15 grams (0.53 ounces or 1 tablespoon) water for the gelatin
50 grams (1.76 ounces) white chocolate
50 grams (1.76 ounces or 1.75 tablespoons) pistachio paste
We recommend:

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Servings

Well, let's talk presentation! Serving your **creamy cottage cheese pastries** is where you can let your creativity shine. 🍴✨ These delightful treats look beautiful with a simple dusting of powdered sugar or a drizzle of white chocolate on top. 🍫 **For an extra touch of elegance**, consider sprinkling some crushed pistachios or adorning each pastry with a fresh cherry. 🍒 If you’re hosting a gathering, try serving your pastries on a decorative cake stand or a beautiful platter. **Pair them with a scoop of vanilla ice cream** or a dollop of whipped cream for some extra indulgence. 🍨 **Extra points** if you add a few mint leaves for color contrast and a hint of freshness. 🌿 These pastries also pair wonderfully with a hot cup of coffee or tea, making them the perfect addition to any brunch spread or afternoon tea. ☕ **Remember**, it’s not just about how they taste, but also about how they look and feel when you serve them. Enjoy! 🍽

Equipment

Variations

So, you’ve got some dietary needs or preferences? No worries! 🌿✨ **Gluten-Free Variation:** Replace the regular flour with **gluten-free all-purpose flour** for the pastry. Be sure to sift it well to avoid any lumps. 👍 **Vegan Variation:** Swap butter with **vegan butter** or coconut oil, use an **egg replacer** for the eggs and egg yolk, and replace white chocolate with a **vegan white chocolate** option. For the gelatin, try **agar-agar** as a plant-based alternative. 🥥 These tweaks will let everyone enjoy these delightful pastries without compromising on taste or texture! 💚

Faq

  • How do I know when the biscuit base is done baking?

    The center of the biscuit should be set and light golden on top. Insert a toothpick; if it comes out clean, it's ready!

  • Can I use fresh cherries instead of frozen?

    Yes! Just make sure to pit them and measure the same weight for consistent results.

  • Why do I need to sift the flour?

    Sifting removes lumps and aerates the flour, leading to a fluffier and more consistent pastry.

  • Can I use a different type of nut paste instead of pistachio?

    Absolutely! Hazelnut or almond paste can be delicious substitutes.

  • How do I store these pastries if I want to make them ahead?

    Store them in an air-tight container in the fridge. If you plan to store them longer, coat the pastries as suggested to maintain texture and freshness.

  • What's the best way to melt white chocolate without burning it?

    Melt it gently over a low heat, either in a saucepan or using a double boiler, and stir occasionally.

Nutrition facts

Pistachio Easter cottage cheese dessert with cherry
Recipe Yield:7 servings
Calories:Approximately 320 calories per serving
Calories (Min - Max):300 - 350
Total Fat:20g
Saturated Fat:10g
Protein:10g
Total Carbohydrate:25g
Total Sugars:22g