Cottage cheese dessert with raspberries
Description
The recipe won't take much time. The cottage cheese dessert with raspberries might take you quite a while, but I assure you it's worth it. If the first layer doesn't set well, simply leave the mold in the refrigerator longer. If the cream turns out too runny, I recommend adding more cottage cheese and blending it longer with a blender. Serve chilled.
Instructions
- 1
Step 1
First, prepare the shortcrust pastry. To do this, cut the butter into the flour until it forms fine crumbs, then add the egg yolk, and sugar. Knead the dough until firm. Wrap it in plastic wrap and refrigerate for 30 minutes. Then roll it out, cut into the desired shape, place the dough onto a baking sheet, prick it with a fork, cover with baking paper, place rice or dried beans on top (to prevent the paper from lifting), and bake in the oven for 10–15 minutes at 200°C.
- 2
Step 2
Prepare the cottage cheese cream. To do this, blend the cottage cheese in a deep bowl using a blender, add sugar, vanilla, and gelatin, then blend again. Prepare the gelatin in advance as follows: dissolve the gelatin in half a cup of water, place it on the stove and heat until it just begins to boil, but do not let it boil. Allow the gelatin to cool. Then add sour cream and blend thoroughly once more. Pour the first layer of cream into a mold and refrigerate for 15 minutes.
- 3
Step 3
Cut a slightly smaller circle from the raspberry jelly and place it on the set layer of cream.
- 4
Step 4
And immediately pour the second layer of cottage cheese cream. Do not pour all the way to the top. Then refrigerate again for 15 minutes.
- 5
Step 5
Then comes the second layer of jelly, a bit larger.
- 6
Step 6
And again, pour the last layer of cream.
- 7
Step 7
Pour the cream over the last layer. Use the dull side of a knife to smooth the surface. Refrigerate for 2–3 hours, until the dessert sets completely.
- 8
Step 8
Before serving, carefully dip the set dessert into hot water for 20 seconds, then invert the mold onto the shortbread cookie. Decorate with raspberries. Ready!