Easter dessert with whipped cream
Description
The recipe won't take much time. Here's a simple Easter dessert with whipped cream. The result is a very delicate, tasty, and tender dish. I don't add vanilla, cinnamon, or too much sugar, as I prefer a subtle flavor. However, if you enjoy more pronounced taste combinations, you can add candied fruits or raisins to the mixture. Good luck! Serve chilled.
Instructions
- 1
Step 1
1. Prepare the ingredients. If necessary, chop the nuts, toast them in a dry skillet, and set aside to cool. Place the chocolate and about 2-3 tablespoons of cream over a water bath to melt into a smooth liquid mixture. Whip the cream, if not already whipped, into a thick, fluffy foam.
- 2
Step 2
2. Mix the cottage cheese, softened butter, sugar, and cream until smooth. Then divide this mixture into two equal parts. Add chocolate to one part, mix well, and stir in half of the nuts.
- 3
Step 3
3. Gently fold the nuts into the "white" part of the curd mixture as well.
- 4
Step 4
4. Next, line the mold with gauze and layer the mixture, alternating chocolate and cream layers. Cover the top with gauze and let it sit under a weight for two hours. After that, remove the weight and refrigerate the paskha for 24 hours.
- 5
Step 5
5. That's it! Carefully remove the gauze, decorate the paskha, and serve it!