Dessert from Cottage Cheese with Sea Buckthorn
by Editorial Staff
A beautiful and delicious layered dessert made from cottage cheese and sea buckthorn with hints of ginger and cinnamon. A bright and incredibly aromatic delicacy!
Cook: 3 hours 20 minutes
Servings: 2
Ingredients
- Cottage cheese – 280 g
- Sea buckthorn – 190 g + for decoration
- Cream, 20-30% fat – 150 ml
- Sugar – 140 g
- Gelatin – 20 g
- Ginger (root) – 5 g
- Vanillin – 1 pinch
- Ground cinnamon – 1 teaspoon
- Cocoa powder – 1 tbsp
- Water – 300 ml
Directions
- Send cottage cheese, cream, 60 g sugar, and vanillin to the blender bowl.
- Beat until creamy. Refrigerate for 30 minutes.
- Pour 50 ml of water over instant gelatin and leave for 5 minutes.
- Pour 250 ml of water over the sea buckthorn (leave a few berries for decoration), bring to a boil, cook for 10 minutes. Remove from heat and cool slightly.
- Rub the sea buckthorn through a sieve.
- Melt the gelatin in a water bath or in a microwave oven at minimum power in pulses for several seconds without boiling.
- Add 80 g of sugar to a bowl of sea buckthorn juice. Peel the ginger and grate on a fine grater. Add ginger to sea buckthorn juice with sugar and pour in melted gelatin. Mix everything well. Cool the mass to room temperature.
- Collect dessert. At the bottom of the glasses (I have 300 ml glasses) put 2-3 tablespoon. tablespoons of curd cream. The curd layer is quite dense, so the sea buckthorn layer can be laid out immediately.
- Put 3-4 tablespoon on top of the curd layer. tablespoons of sea buckthorn mass and put the cups in the refrigerator for 40-60 minutes, until the top layer solidifies. Then repeat the layers and send the dessert to the refrigerator for 1-2 hours.
- Mix cocoa powder and cinnamon.
- Sprinkle the frozen cottage cheese and sea buckthorn dessert with a mixture of cinnamon and cocoa powder.
- Decorate the dessert with sea buckthorn berries.
Bon Appetit!
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