Cooked Curd Paskha with Walnuts
Cottage cheese, eggs, and cream provide protein, calcium, and fat-soluble vitamins, while walnuts add magnesium and richness. Gentle heating makes the mixture smoother and improves storage safety.
Beat the Egg (100 g) with erythritol (80 g). Add 18% cottage cheese (500 g), 20% cream (200 g), butter (100 g), and vanilla (1 g), then mix until as smooth as possible.
Place the mixture over a water bath and heat for about 20 minutes, stirring constantly. Do not boil it: the mixture should become fluid and silky and only approach the first signs of simmering.
Cool the base to room temperature and refrigerate for 4 hours. Add chopped Walnuts (150 g), transfer the mixture to a paskha mold or a cheesecloth-lined form, and chill under light pressure for at least 8 hours.
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