Cottage Cheese and Berry Paskha

Push the cottage cheese through a fine sieve or blitz it with an immersion blender until smooth.

Add softened butter and mix well, then set aside.

Pour the cream into a saucepan, add the egg and sugar, mix thoroughly, and place over medium heat. Stir constantly until you get a slightly thick but very foamy custard. Let it cool for a bit.

Drain any liquid from your thawed berries, blitz them with a blender into a purée, bring to a simmer, stir in the chocolate, and let it dissolve. Set the purée aside.

Fold the custard into the cottage cheese in batches and blend until combined. Divide the mixture into 3 portions: one smaller and two larger.

Set the small portion aside for now. Add the blueberry purée to the other two portions — more purée to one for deep color, less to the other for a delicate shade.

Assembly: place a paskha mold in a deep plate, line it with damp cheesecloth, and layer your cottage cheese mixture — white first, then the light blueberry, then the dark.