Stern
Curd jelly

So, 500 grams of fat-free cottage cheese. We have it without grains, quite soft, pasty. Here it is, if you can see it.

Curd jelly
Curd jelly

I whipped the cottage cheese with sugar and vanilla sugar (beat until sugar melted). Then 200 grams of sour cream poured into it. I must say that this time my sour cream is unimportant - she did not want to whip into cream on her own.
I beat it up a bit, tried it, added sugar again and "finished off" it all again, until the sugar dissolved. Cream consistency. If you have powdered sugar, even better, you will have to beat less. Here's what happened.

Curd jelly

Here is such a bag of gelatin I have left for all this chatter.

Curd jellyCurd jelly

I poured gelatin with six tablespoons of cold water and left it to swell for 10 minutes. So the instructions on the bag say.
Heated the swollen gelatin with constant stirring over low heat until dissolved (do not boil !!!) and splashed it into the curd. Stir it well and put it in tins. The jelly began to set on the table.
Put the finished jelly in the refrigerator until it solidifies. I usually leave it overnight. Here's what happens.

Curd jelly

Curd jelly

Sometimes I divide the curd with sour cream into two parts and add cocoa to one part.
It turns out a two-layer very tasty jelly.

Curd jelly

You can add fruit directly to the curd.
And you can do this.

The first layer - 500 grams of grated black and red currants, half a glass of pineapple juice (the remainder), a little powdered sugar, 9 grams of gelatin.
The second layer - 500 grams of fat-free cottage cheese, 250 grams of strawberry yogurt, vanilla sugar, powdered sugar to taste, 9 grams of gelatin.
The third layer - 400 g of sour cream whipped with powdered sugar and vanilla, 250 g of yogurt, cocoa to taste, 9 g of gelatin.

Curd jelly

All!!! What could .......
Sonadora
Sternushka, thanks!
I could not pass by this wonderful recipe!
I made curd jelly. I took 250 g of cottage cheese, 250 g of strawberries and 200 g of cream, and then everything was according to the recipe. Blender, added gelatin and in the refrigerator. Such a delicious treat!
Only I am today without a report, next time I will correct myself!

PS I want to bake Boiled chocolate and layered the biquit with this, instead of the cream.
Stern
Sonadorachka, good health, dear Curd jelly and thanks for the tip!

I think that such a delicious cake will not spoil!
Luysia
Stеrn, thanks for the curd jelly.

At the request of children and adults, I made such a cake. I applied this curd jelly with canned fruits (peach and pineapple) onto a thin biscuit cake (in a detachable form). I took one and a half norm of cream, the cake turned out huge and tasty... She poured over transparent jelly with live fruits (tangerines, bananas, kiwi).

Unfortunately, there is no photo of the whole cake, and the pieces are no longer so beautiful ...

I had cottage cheese of normal fat content, but in the bowl of the food processor it was whipped with sour cream and sugar into an absolutely smooth homogeneous mass.
Stern

Luysia, health, dear Curd jelly and thanks for the tip!

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