Blancmange – this is what the French call a delicacy made of milk, sugar, and gelatin. The addition of cottage cheese makes it even healthier, and thanks to the freshly frozen raspberries, the jelly “sounds” quite like summer.
I pour gelatin into a container and fill it with milk so that it swells.
Put the berries in a small saucepan or bowl and add 2 tablespoon. tablespoons of drinking water.
For 2-3 minutes, I boil raspberries over low heat, otherwise, when adding them to dairy products, there is a risk that they will curl.
I put cottage cheese, sour cream, powdered sugar, and vanilla sugar into the food processor from the food processor.
I put the processor in the socket and turn on my assistant. This process can also be entrusted to a blender – the main thing is to get a homogeneous mass.
Once again, I beat everything well so that I get a curd mass of pale pink color.
I put milk with gelatin on minimum heat. On the silicone spatula, grains of gelatin are visible, which I need to dissolve, but at the same time do not allow it to overheat and boil. Periodically removing the saucepan from the heat and constantly stirring its contents, I make sure that there are practically no grains on the spatula.
After that, I remove the milk-gelatin mixture from the heat and add it to the curd mass.
I thoroughly mix all the ingredients and put the mass in tins in the form of Barney bears and in bowls. I put them in the refrigerator to solidify completely. It took me 2 hours for this, but dessert in deeper forms can freeze for 4-5 hours.
After checking the jelly for elasticity, I take it out of the refrigerator and try to carefully remove it from the molds. To do this, you can immerse them in hot water for a few seconds. I decorated the curd jelly with gingerbread crumbs and defrosted berries. It turned out very tasty!
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