Ingredients
Cherry layer:
- 900 gram Cherry frozen, need to be defrosted in advance
- 20 gram Gelatin
- 400 milliliters Cherry juice
- 2 tablespoons Dessert wine Kagor
- Sugar to taste
- Cinnamon to taste
Curd layer:
- 500 graam Curd cheese
- 200 milliliters Milk
- 15 gram Gelatin
- 2 gram Vanilla sugar
- Sugar to taste
Instructions
- Let's start by soaking gelatin in two separate bowls. 15 g in 50 ml of water, 20 g in 60 ml of water. Wait 30 minutes. Or rather, not just to wait, but to continue working.
- Put the thawed cherries into a mold, carefully distribute them according to the form. Put the swollen gelatin (20 g) in a ladle, add sugar, cinnamon, cahors and start heating until the gelatin and sugar dissolve. As soon as everything dissolves, add the juice (I diluted it with water, cherry syrup). After a few minutes, everything warms up. Pour into the mold on the cherries. Put it away in the cold.
- Now let's do the curd layer. The swollen gelatin (15 g) is mixed with 50 ml of milk, heated over fire until the gelatin dissolves. Pour 150 ml of milk into the cottage cheese, mix well, then beat with a mixer. Add gelatin, sugar to taste, vanilla sugar. Whisk everything thoroughly.
- When the cherry layer hardens, we spread the curd layer on top. And again we put the form in the refrigerator.
- Here and waited. The pie froze. Ready.