Brewed easter dessert with labneh cheese

• The day before, prepare a cotton cloth or gauze (fold in 4-5 layers). Put it in a sieve and pour the buttermilk. Install the sieve itself in a deep bowl so that the whey flows there. Leave it like this overnight.
• By the morning you will have a soft, pasty mass. This is Labneh cheese.

By the way, it can be seasoned with spices, herbs, garlic, salt, pepper, and you will get a wonderful snack!

From this amount of buttermilk I got 570g (20 oz) of Labneh.

• Soak the gelatin in cold water, and leave to swell.
• Soak the prunes and dried apricots, dry, and chop finely.
• Make the custard base: pour the milk into a saucepan, put it on the heat, and bring to a boil. While the milk is heating, grind the yolks with sugar. Pour the hot milk to the yolks, and mix. Return to the heat again, and cook up to 180F (82C), stirring constantly.
• Remove from the heat, and dissolve the gelatin.
• Add the Labneh cheese, and mix.
• Divide the finished mass into 2 parts. Add the dried apricots to one, and cocoa with prunes to the second. Mix well.
• Prepare a mold, lay it with wet gauze.
• Lay out the cheese mass, alternating both types.
• Leave the finished Easter cheese cake to stabilize at room temperature for an hour, then put it in the fridge overnight.
• Carefully remove the dessert from the mold by pulling on the edges of the gauze, and transfer to a dish or a substrate.
• Decorate to your liking.