Delicate, fragrant, airy mousse Easter cake from cottage cheese with tangerine aroma. Such a mousse Easter cake from cottage cheese is an incredibly delicious, "angelic" dessert that just melts and spreads on the tongue. This is a dessert that is sure to please everyone.
Prepare the initial products.
I squeezed tangerine juice from one large tangerine. And juice and zest can be cooked from of fresh orange slice. Chocolate break into small pieces.
Gelatin fall asleep in the juice.
In a small saucepan, mix the yolk, vanilla sugar and 50 ml of cream. The rest of the cream is removed for a while in the refrigerator.
Gelatin with juice put in the MVP for 20 seconds and dissolve.
Cottage cheese knead. If the curd felt grains, wipe it through a sieve.
Saucepan with yolk and cream put on a water bath and constantly interfering brew until thick sour cream. Remove from heat and add chocolate. Stir until it is completely melted.
Add the custard mass with chocolate to the cottage cheese, pour the juice with gelatin.
Mix well with a mixer.
Beat the remaining cold cream with powdered sugar.
Stir the whipped cream into the curd mass.
The molds are covered with cling film and spread the curd mass.
I got 500 ml of mass, just 2 cups of 250 ml.
We remove the forms in the refrigerator at night.
In the morning, turn the form on the plate, carefully remove the film, sprinkle with zest on top, decorate as imagination.