Cooked Curd Paskha with Walnuts

18% cottage cheese, 20% cream, Walnuts, Butter, Egg, Erythritol, Vanilla

Heat on the stove: 20 min. Chill in the refrigerator: 4 h. Cool down: 8 h. Mix: 5 min. Whisk with a mixer: 5 min. To boil: 5 min. Water bath: 5 min. Braise: 5 min. Slice: 5 min.

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.