Easter curd dessert with vanilla and candied citrus

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No-bake Easter dessert with cottage cheese, vanilla and candied citrus. A delicate and elegant treat for the holiday table.

Portion

Pass the cottage cheese through a sieve 2–3 times to achieve a smooth and creamy texture. In a saucepan, heat the heavy cream together with 120 g of brown sugar and the vanilla pod. Bring the mixture to about 90°C, making sure not to boil it. Let it cool down until it reaches 30–35°C.
Beat the softened butter with 10 g of brown sugar until it becomes smooth and fluffy. Mix the cottage cheese with the butter cream, using a mixer.
Gradually add the cooled cream mixture and mix for 5–8 minutes, until the mixture becomes smooth and creamy. Gently fold in the candied citrus.
Line a mold with cling film. Pour in the mixture and level the surface.
Put the pasca in the freezer until it hardens. Then move it to the refrigerator for slow thawing. Decorate with chocolate eggs or festive figurines. Serve chilled. It is a delicate, flavorful dessert, perfect for the Easter table.