Press the cottage cheese through a fine sieve or blend it briefly until smooth and creamy.
Add the sugar and your chosen flavoring. The cookbook suggests vanilla sugar, nutmeg, grated lemon zest, or berries.
Whip the heavy cream until it holds soft-to-medium peaks.
Gently fold the whipped cream into the sweetened cottage cheese mixture until evenly combined.
Melt the butter in a frying pan. Add the breadcrumbs and 15 g sugar and toast gently until golden. Allow the mixture to cool.
Sprinkle approximately half of the toasted breadcrumbs over the bottom of a serving dish or cake pan.
Spoon the cottage cheese mixture over the crumbs and smooth the top.
Sprinkle the remaining toasted breadcrumbs over the surface.
Refrigerate for approximately 2 hours before serving so the dessert can firm up and the flavors can develop.
