You need:
Cottage cheese - 500 gramme
Cream dense - 3 table spoons
Vanilla sugar - 20 gramme
Cherry fresh or frozen without stones - 300 gramme
Gelatin - 20 gramme
Sugar - 4 table spoons
Preparation:
Gelatin we presoak in a glass of cold boiled water, we leave to bulk up.
Cherry we fill in with a glass of cold water, we add 3 table spoons of sugar, we lead up to boiling and we cook on
Weak fire of 10 minutes.
The received weight it is wiped through a small sieve and it is added in it half of glass of the bulked up gelatin. Well having stirred, we lead up once again to boiling,
But we do not boil.
Cherry weight it is poured out in a squared shape for a batch (the weight height in shape should not be more 1–1,5 sm) also it is cooled to freeze.
Cottage cheese is wiped through a small sieve, we add the remained sugar and gelatin, vanilla sugar, cream, is well kneaded.
Cottage cheese weight it is spread on cellophane in the form of a rectangular layer in the thickness 1–1,5 see From above jelly is spread cherry.
We turn off roll, gradually deleting cellophane. Received roll it is densely wrapped in parchment or a foil and it is cleaned in a refrigerator at 3-4hours.
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