4 portions 30 minutes, clot - 4 hours

Cottage cheese panna with raspberry mousse

All ingredients
  •  500g fresh or frozen raspberries
  •  4 tbsp caster sugar
  •  3 tsp gelatine
  •  50ml water
  •  250g Hochland Cremette chesse
  •  200ml double cream
  •  50ml milk
  •  100g sugar with real vanilla
  •  50ml water
  •  handful of fresh raspberries and blueberries, to garnish
  •  3 tsp gelatine
  •  100g chocolate granola

Recipe step by step

  • 1. wash the raspberries, put them into the bowl, add the sugar, mix all together
  • 2. dissolve the gelatine in boiling water and mix with fruit mousse
  • 3. pour the fruit mass into tall glasses or plastic “shots” up to 1/3 of the height of the vessels
  • 4. keep in a cold place for 2 hours to congeal
  • 5. prepare panna cotta: mix sour cream, milk, sugar and vanilla and boil
  • 6. dissolve the gelatine according to the instructions, add to the panna cotta
  • 7. mix panna cotta with the Cremette cheese, blend and cool
  • 8. take the cups with gel out of the cold store, fill them with the curd cheese mass
  • 9. set it aside to the cold store again
  • 10. garnish with the granola, fresh fruit and herb leaves
  • 11. panna cotta can also be prepared in the form of a mini dessert - "shot"