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.
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.