Curd Milk Jelly with Cocoa
by Editorial Staff
Delicious and very chocolate cottage cheese jelly will become a favorite delicacy for many. Plus, you can easily feed any fussy who doesn’t like cottage cheese.
Cook: 5 hour
Servings: 4
Ingredients
- Cottage cheese (fat content 5%) – 400 g
- Milk – 100 ml
- Sugar – 100 g
- Cocoa powder – 25 g (2 tablespoons)
- Gelatin – 10 g (1 tablespoon without a slide)
- Water – 40 ml
For decoration (optional):
- White chocolate – to taste
- Berries – several pieces
- Fresh mint – a few leaves
Directions
- Mix gelatin with cold boiled water and leave for 40 minutes to swell.
- Rub the curd through a fine sieve.
- Sift cocoa powder into a bowl of cottage cheese.
- Add sugar, stir.
- Pour milk into a bowl with curd mass.
- Punch everything with a blender until smooth.
- Melt swollen gelatin to a liquid state in a water bath or in a microwave oven at minimum power in pulses for several seconds. Add one tablespoon of curd-chocolate mass to the dissolved gelatin and mix.
- Pour the stirred gelatin into a bowl of chocolate and curd and beat with a blender until smooth.
- Pour the resulting mass into molds (I used silicone ones). Put the molds in the refrigerator for 3-4 hours, until the dessert hardens.
- Remove the finished curd jelly from the molds and decorate as you wish. I decorated it with white grated chocolate, cranberries, and mint leaves.
Enjoy your meal!
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