Curd Dessert with Strawberries

by Editorial Staff

Fast and delicious! A real summer dessert made from cottage cheese and strawberries.

Summary

Cook Time	2 hours 20 minutes
Total Time	2 hours 20 minutes
Course	Dessert

Ingredients

Strawberry – 300 g
Cottage cheese (I have a rustic one) – 300 g
Sour cream (I have a village) – 100-150 g
Sugar – 0.5 cups
Milk – 0.75 cup
Gelatin – 20 g
Vanillin – to taste
or vanilla sugar – to taste

How to make strawberry curd dessert:

Instructions

Pour cold milk over gelatin and leave to swell for 15-20 minutes.
Then heat milk with gelatin, but do not boil! The gelatin will dissolve.
Mix cottage cheese, sour cream, sugar, vanillin, and milk with gelatin (cooled) with an immersion blender or mixer. Beat for 1 minute literally. The main thing is that the curd becomes smooth.
Pour the washed strawberries, peeled from green tails, into the finished curd puree and mix gently so as not to crush the berries. (Any other berry can be used.)
Put in a mold (do not lubricate with anything!) – and refrigerate for 2-3 hours.
We take out the curd dessert with strawberries from the refrigerator, put the mold in a bowl of hot water for 20-30 seconds. Then we turn the form over onto the dish. Lags behind the shape perfectly! I used a silicone cake pan. How the dessert will behave in a different form (in terms of lagging behind the form) I cannot say. In theory, it makes no difference what form.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.