A delicious, delicate cottage cheese dessert with a vibrant strawberry sauce. I used smooth 9% fat cottage cheese and 20% fat sour cream. For the best texture, I strongly recommend using smooth cottage cheese — if yours is grainy, press it through a fine colander or sieve. This recipe makes 6 servings.
Ingredients:
- 200 g cottage cheese
- 200 g sour cream
- 70 g sugar
- 1 packet vanilla sugar (10 g)
- 1/2 packet gelatin (5 g)
- 200 g strawberries (frozen or fresh) + 2 tbsp sugar
How to cook cottage cheese dessert with strawberry sauce
Beat thoroughly until smooth and creamy — there should be no lumps of cottage cheese or grains of sugar.
Pour 50 ml of water over the gelatin and let it bloom for 10 minutes (or as directed on the package). Place the gelatin over low heat and warm to about 40–50°C. Stir until the gelatin is completely dissolved. Let it cool.
Pour the cooled gelatin into the cottage cheese mixture while beating with a mixer. Continue beating for another minute.
Prepare a small container or another rectangular mold (I used two small molds). Grease it with a thin layer of butter (this helps the plastic wrap stick), then line it with plastic wrap. Lightly grease the plastic wrap as well (so the finished dessert releases easily). Pour the cottage cheese mixture into the mold and refrigerate for 4–5 hours or overnight.
If the strawberries were frozen, thaw them first. Blend the strawberries and sugar until the sugar dissolves. If the strawberries aren't very sweet, add more sugar to taste.
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