Cottage cheese blancmange with black currant.

Cottage cheese - 350g
Sour cream - 100g
Sugar - 100g
Milk - 150ml
Gelatin - 15g
Van. Sugar - 0.5ch.l.
Black currant frozen. - 100g
Sugar - 2st.l.
Gelatin in cold milk on 40-60minut for nabuhaniya.Chernuyu currants put in a saucepan, add sugar, place over medium heat, bring to a boil, stirring constantly, cover and boil down to simmer for 5 min. Cottage cheese, sour cream, sugar and van. sugar beat blender until smooth. Ready to shift the gelatin in a saucepan, place over medium heat and heat until it is completely dissolved, do not boil! The solution was then cooled slightly gelatin and strain, pour in the cottage cheese and mix everything thoroughly.
Then pour the curd mass in the form (I have silicone), the top pour chilled currants, mix gently, put in the refrigerator until completely freezing (3-4 hours). Ready dessert to get out of shape, when applying cut into pieces a la carte. Bon Appetite!


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