Recipe Video


cottage cheese
2 cup
500 g
17.50 oz
16.50 fl oz
pitted cherries
0.50 cup
120 g
4.20 oz
3.96 fl oz
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
1 pc
white chocolate
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
pink dye
to taste


Cooking instructions

  1. Mix the cream, the egg and sugar. Bring the mix to a boil over a low heat, stirring continuously to thicken the mixture.
  2. Drain the excess liquid from the berries, and punch them with a blender. Pour the puree into a saucepan, and bring it to a boil over a low heat. Remove from the heat, and add the chocolate; stir.
  3. Punch the cottage cheese and butter with a blender, and add the custard. Divide the finished mass into three parts, and add the berry puree to 2 parts, depending on the desired color.
  4. Slightly moisten the gauze with water, and wring it out. Cover the mold with gauze.
  5. Smooth the mass, and close it with gauze edges; put a small “weight” on top. Put the mold in a bowl into which the excess liquid will drain.
  6. Place the bowl in the fridge for 12 hours.

Bon Appetit!