Curd soufflé with gelatin

2 servings
2 hours 20 min

Measure the ingredients.

Soak gelatin in 40 ml of water.

Cottage cheese is good to punch with a blender so that there are no lumps.

Add milk, sugar and vanilla sugar to the curd. Beat well with a blender until smooth.

Heat the gelatin (in a water bath or in a heavy-bottomed saucepan over a very low heat) until dissolved.

When constantly whipping with a thin stream, pour warm gelatin into the cottage cheese. Quickly stir so that no lumps form.

Decompose the curd mass into molds and refrigerate for 2-3 hours.