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Vanilla chocolate curd dessert

Vanilla chocolate curd dessert, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Cheese desserts

Ingredients portion 10

Gelatin 35 g

Milk 2 cups

Cottage cheese 500g

Sugar ¾ cup

Sour cream 15% 400 g

Vanillin to taste

Cocoa 2 tablespoons

Cooking instructions 30 minutes

1 Pour the gelatine over the milk and let it swell for 1-1.5 hours. Place the swollen gelatine on a low heat, stirring constantly until dissolved.

2 Add the sugar and vanilla sugar to the gelatine and milk, stir until dissolved and then cool to room temperature.

3 Rub the cottage cheese through a sieve or with a blender until it is pasty.

4 Add the sour cream to the gelatine mixture, mix well and mix into the curd mixture.

5 Divide the mixture into two parts, add the cocoa in one and mix well. Pour the light-coloured layer into the cake tin and leave in the refrigerator until stiff. Alternatively, put the dish in the freezer for about 15-20 minutes.

Romantic dinner salad

6 When the first layer has set, pour in the second layer and set again.

7 When fully set, the dessert can be cut into portions and garnished with fruit or chocolate.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .