Place cottage cheese, butter, sugar and egg yolks in a bowl and beat with a mixer, turning it into a uniform mass. Transfer it to a saucepan and put it on low heat, stirring continuously, as soon as the mass is heated, remove it from the heat. Do not boil. Blend with a immersion blender.
Divide into three parts: the first part should be relatively small, the second part more and the third part even more.
Add tsukats to the first part, melted milk chocolate to the second, and melted dark chocolate to the third. Mix well and cool to room temperature.
Whip the cold heavy cream until you get a creamy mass, add to each part in the same proportion – the first one the least, the second one more and the third one even more. Mix well.
Place the form of cottage cheese paska in a deep bowl and cover the form with a wet, well-squeezed cheesecloth folded in two. Place the candied mass in the form first, level the surface, spread the milk chocolate mass on it, and finally, the dark chocolate mass. Fold the sides of cheesecloth. Put some weight on the mold and put it in the refrigerator overnight to drain the excess liquid. Carefully remove the cheesecloth from the prepared paska. Bon Appetit!
Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.
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