Coconut easter cottage cheese dessert with cherry

We would like to share a recipe for a coconut Easter cottage cheese dessert with cherry. You will definitely love it!
kseniya_akx
Recipe by:

kseniya_akx

Coconut Easter cottage cheese dessert with cherry

Ingredients

Dessert
cottage cheese 9%
850g
29.75oz
3.40cup
57tbsp
butter 82.5%
100g
3.50oz
0.40cup
6.70tbsp
cream 33%
80g
2.70fl oz
condensed milk
220g
7.70oz
1cup
14.74tbsp
white chocolate
150g
5.25oz
0.60cup
10tbsp
coconut flakes
140g
4.90oz
0.56cup
9.38tbsp
coconut cream
60g
2.03fl oz
vanilla paste (or vanilla to taste)
0.5tsp
cherries
600g
21oz
2.40cup
40.20tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
apple pectin
11g
0.39oz
0.74tbsp

Method

Additionally:

  • 3 plastic molds for cottage cheese Easter desserts;
  • double-layered gauze;
  • a "load";
  • a container for the excess liquid.

Cooking

  1. Prepare the cherries the day before. Defrost them, and place together in a saucepan with the juice; heat up to 40-45C (104 to 113F). Add the sugar mixed with pectin, and cook over a slightly less than a medium heat until boiling, stirring constantly. After boiling, cook for another 2 to 3 minutes. If you have no pectin, then use any thickener. In case of replacing the pectin, more cherry juice remains; it will be necessary to strain it a little, leaving just berries and only a little "sauce".
  2. Combine the cottage cheese (grated through a sieve twice) with the softened butter (70 g | 2.45 oz), the cream, coconut cream, condensed milk, vanilla paste or vanillin in a mixer bowl. Whip well at the maximum speed until lightness. Meanwhile, melt the white chocolate with the remaining butter (30 g | 1.05 oz) in a water bath. Cool the chocolate to the room temperature, and add it to the cottage cheese. Then, add the coconut flakes, and whip again until combined. The cottage cheese base is ready. Punch the cherries with a blender until smooth, and leave 30% of the whole berries for the filling. Divide the cottage cheese mass into 2 equal parts.
  3. You should have 3 equal layers:
  • cheery;
  • cottage cheese and cherry;
  • cottage cheese and cherry (the richer layer).

To get such a result, add a little more cherry puree in the 1/3 of the cherry part. Cover the molds with a double layer of gauze so that 15-20 cm (5.9 to 7.9 inch) is hanging from the mold (in order to "overlap" the bottom of the dessert).

Assembling

Assemble the dessert, following the next order:

  • 2 tbsp (with a slide) cottage cheese base;
  • 1 tbsp rich cherry base;
  • 2 tbsp ordinary cherry base.

Close the dessert with gauze on top, and put the mold in the container (so that the mold doesn’t touch the bottom of the container, into which the excess liquid will drain). Place a “load” (the less the weight of the load is, the less liquid will be separated, and the consistency of the finished dessert will be less dense!). Add the cherries inside two other desserts (use "those" 30%).

Place the Easter cottage cheese desserts on the bottom fridge shelf (the coldest one); leave it overnight. The Easter treat is ready! Decorate it at your discretion.

Bon Appetit!