Curd Blancmange

Ingredients

Cottage cheese 350 g

Milk 100 ml

Sour cream 100 g

Sugar 100 g

Gelatin 15 g

Canned pineapple

Press the cottage cheese through a sieve or crush it in a mortar. Then thoroughly mix it with granulated sugar and sour cream. Soak the gelatin in 50 ml of warm milk and leave until it swells. This usually takes about 15-20 minutes.

Take the remaining milk (50 ml), heat it but do not boil it, and then pour in the milk with the swollen gelatin in a thin stream, stirring. Finely chop the canned pineapple. Mix the cottage cheese with the fruit and gelatin, pour into small molds, and refrigerate for about 3-4 hours.

Enjoy!