It is better to start cooking a delicate dessert without baking in the evening so that the jelly has time to harden well.
It is necessary
- For curd jelly:
- - 250 g of cottage cheese;
- - 0.5 cups of cream (35%);
- - 1/3 cup sugar;
- - 1 teaspoon vanillin;
- - 20 g of gelatin.
- For peach jelly:
- - 1 can of canned peaches;
- - 1 glass of cream (35%);
- - 30 g of gelatin;
- - ground cinnamon (to taste).
- For cherry jelly and cake decoration:
- - 1, 5 cups pitted cherries;
- - 0.5 cups of sugar;
- - 20 g of gelatin;
- - kiwi, mint leaves (lemon balm);
- - whipped cream.
Instructions
Step 1
Make curd jelly. Pour 1/4 cup of water over the gelatin and leave for 20-30 minutes, and then put in a water bath until completely dissolved. Whisk the cream and sugar into a thick, fluffy cream. Add cottage cheese and vanilla sugar, grated through a sieve, and beat for another 2-3 minutes, until smooth.
Step 2
Sprinkle a small muffin pan with water and fill halfway with the curd cream, then refrigerate for 30-40 minutes. Then put half a cup of cherry berries on top and cover with the remaining curd cream. Place in the refrigerator for 2-3 hours until it solidifies.
Step 3
Make peach jelly. Pour gelatin over 1/4 cup of peach syrup and leave to swell for 20-30 minutes, then dissolve completely in a water bath. Grind the peaches with the remaining syrup in a blender. Whisk the cream and sugar into a thick, fluffy cream and, while whisking, pour in the peach puree, loose gelatin, add ground cinnamon to taste and beat for another 1-2 minutes.
Step 4
Pour 5-7 mm peach jelly into a large muffin pan and place in the refrigerator for 20-30 minutes to set the jelly. Dip the curd jelly mold in a bowl of hot water and toss onto a plate. Then put in a mold with peach jelly in the middle of the mold and gently, holding the curd jelly, pour half of the peach jelly over it. Refrigerate for 30-40 minutes to harden the peach jelly.
Step 5
Then add the remaining peach jelly and refrigerate again for 1-1.5 hours. Make cherry jelly. Pour half a glass of water over the gelatin and leave for 20-30 minutes, then dissolve completely in a water bath. Put the cherries in a saucepan, pour in 1/3 cup of water, add sugar and cook for 1-2 minutes. Pour in the gelatin, mix thoroughly and cool to room temperature.
Step 6
Spread the cherry jelly over the frozen peach jelly and refrigerate again for 7-10 hours until it solidifies. Before serving, dip the cake pan into a bowl of hot water and tip over onto a plate. Decorate the cake with peach slices, kiwi, whipped cream, mint or lemon balm leaves.
