Cottage cheese Easter

Soak gelatin 220 bloom (3.5 g) in 20% cream (18 g) and let it sit for 30-40 minutes to swell.

Meanwhile, combine 20% cream (90 g) with erythritol (45 g) in a saucepan and place it over heat. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.

Pass the cottage cheese in a block (180 g) through a sieve to remove large lumps.

Add cream cheese (80 g), stevia (15 g), vanilla (0.5 g), salt (¼ tsp) to the strained cottage cheese and mix thoroughly with a spatula. Set the mixture aside.

Prepare dried fruits without sugar, such as cranberries (30 g): rinse them by pouring boiling water over them for 2 minutes, then drain the water and rinse again, drying with a paper towel. If necessary, chop them into small pieces.

When the cream with erythritol is ready, remove the saucepan from heat and add the swollen gelatin and finely chopped sugar-free milk chocolate (30 g). Mix until homogeneous.

Then sift cocoa powder (20 g) and add it to the mixture, stirring again.

Add xanthan gum (0.7 g) to the resulting mixture and blend until a uniform consistency is achieved.

Next, transfer the mixture to a bowl with the cottage cheese ingredients and mix thoroughly.

Finally, add the prepared dried fruits and gently stir with a spatula.

Transfer the resulting mixture to a greased silicone mold with a diameter of 10 cm and smooth the top carefully with a spatula.

Cover the mold with plastic wrap in contact and place it in the freezer for 12-14 hours to set.