INGREDIENTS
RASPBERRY MOUSSE
- 1 cup of water
- 1 raspberry jelly
- 1 cup of raspberries
CHEESECAKE MASS
- 100 g of sponge cakes
- 1/2 cup of milk
- 2 tablespoons of food gelatin
- 200 g of cream 30%
- 2 tablespoons of vanilla sugar
- 1 cup of powdered sugar
- 1 kg of cheese curd
- 3 cups of raspberries
PREPARATION
RASPBERRY MOUSSE
- Boil the water, remove from the heat, add the jelly and stir until the jelly dissolves completely. Add raspberries and mix with a blender, set aside.
CHEESECAKE MASS
- Line the bottom of a 26 cm diameter cake tin with biscuits.
- Boil the milk, remove from heat, add gelatin and dissolve while stirring.
- In a separate bowl, beat the cream with vanilla sugar and powdered sugar.
- Add 2 tablespoons of cottage cheese to the milk with gelatin (without cooling) and mix with a mixer until uniform. Then add subsequent portions of cottage cheese and mix until the ingredients are combined.
- Add whipped cream and mix. Finally, mix with the raspberries with a spoon. Place in the fridge until it hardens slightly.
- Then spread the completely cooled raspberry mousse with a spoon. Place in the refrigerator until completely set (at least approx. 3 – 4 hours).