Cottage cheese cream with jelly
Description
The recipe won't take much time. You can prepare just the cream without the cookie base, but the dessert will be complete if you follow all the steps. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients: rhubarb stalks, strawberries, butter cookies, almond crumbs, butter, sugar, vanilla sugar, sheet gelatin, cottage cheese, mascarpone cheese, almond amaretti cookies.
- 2
Step 2
For the crust, finely crumble butter cookies with almond crumbs.
- 3
Step 3
Melt the butter and mix it into the cookies.
- 4
Step 4
Place the cookies at the bottom of a springform pan and press them firmly with a spoon. Refrigerate until set.
- 5
Step 5
Mix the cottage cheese, mascarpone, and sugar.
- 6
Step 6
Peel the rhubarb stalks, removing the tough outer skin; if it's red rhubarb, there's no need to peel it heavily. Cut into pieces and place over heat. Important: do not use aluminum cookware, as free aluminum may leach out. Pour boiling water over the rhubarb, using just enough to cover half the volume of the fruit, then add sugar. Bring to a boil and simmer over low heat for 5–6 minutes. As it turns out, many people grow rhubarb in their gardens, but not everyone knows what to cook with it. And that's a pity! Rhubarb jam turns out very aromatic and melts in your mouth.
- 7
Step 7
Add the sliced strawberries and cook for 1 minute.
- 8
Step 8
We squeeze the gelatin previously soaked in cold water and dissolve it in a microwave or oven at 60°C. Immediately mix 3 tablespoons of the cottage cheese mixture into the hot gelatin.
- 9
Step 9
And at the same moment, pour the gelatin from the cup into the main curd mixture in a thin stream. Beat with a mixer for 5 minutes at high speed.
- 10
Step 10
Pour the soufflé over the cookies, cover, and refrigerate until almost completely set. I put it in the freezer, as this makes the process three times faster.
- 11
Step 11
Slice the almond cookies "Amaretti" and place them on the soufflé, pressing down slightly.
- 12
Step 12
Dissolve the softened gelatin in cold water in the hot rhubarb and strawberry compote. Mix well.
- 13
Step 13
Now add vanilla sugar, as it retains more aroma. Cool over an ice bath to room temperature.
- 14
Step 14
Pour the compote over the cottage cheese, garnish with sliced strawberries, cover, and refrigerate (or freeze) until completely set.
- 15
Step 15
Remove the cake from the ring, decorate with almond flakes or slices, and place sliced strawberries around the sides. Store the cake in the refrigerator.