Pistachio easter cottage cheese dessert with cherry

• Sift the flour. Beat an egg at room temperature with sugar until fluffy and bright, for 4-5 minutes.
• Meanwhile, melt the chocolate and butter together over a low heat, stirring occasionally.
• Mix well, and pour into the whipped mass, reducing the speed of the mixer. Beat until smooth. Add the flour, and mix well.
• Preheat the oven to 347F (175C). Cover the bottom of the frame 20*15cm (7.87*5.90 inch) with foil, grease with a thin layer of butter, and place on a baking sheet. Pour the batter into the mold, flatten it out, and tap the baking sheet a couple of times on the work surface.
• Bake for 16-18 minutes, focusing on the center of the biscuit.
• Cool the finished pastry completely, and cut out seven circles with a 6cm (2.35 inch) ring.
• Save the scraps, dry, and use in the decor in the form of sand chips if desired.

• Defrost the cherries, heat in a saucepan with glucose syrup and lemon acid to 104F (40C).
• Mix the pectin well with sugar, and add it to the cherries gradually.
• Stirring, bring to a boil, and boil for 20-30 seconds.
• Remove from the heat, and cool.

• Combine the cottage cheese with egg, yolk, sugar and cream.
• Mash with a blender until homogeneous.
• Put on a low heat, and warm up to 176F (80C).
• Add the swollen gelatin and chocolate. Mix well to melt the chocolate completely.
• Remove from the heat, add the pistachio paste, and mash again with a blender. Grind through a sieve.

• Spread the cottage cheese mass into molds, and let it cool to 95F (35C).
• Spread the cherry filling, slightly sinking it inside.
• Cover with pastry circles, and press them down.
• Place the dessert in the fridge overnight.
• Before serving, put it for 1-2 hours in the freezer for easy removal of desserts from the mold.

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