Crush the crackers in a deep bowl into crumbs. Melt the butter and pour it over the crumbs, mix well.
Fill the cupcake molds with paper cups. From this amount of ingredients, 12 pieces are obtained.
Put a tablespoon of the resulting mixture into the cupcake molds. Tamp and put in the refrigerator for 15 minutes.
During this time, soak the gelatin in cold water. In a deep bowl, whisk the cottage cheese, cottage cheese, yogurt and salt (to taste) with a blender. Divide the resulting mass in half.
In the first part, add turmeric and grainy mustard. Mix well.
In the second part, cut dill. Mix well.
Pour the cream into a small saucepan or ladle, heat and add the gelatin squeezed out of the water. Mix well until the gelatin dissolves. Pour half of the cream into one part of the curd mass and half into the second. Mix well.
Fill the molds with cottage cheese and put them in the refrigerator for 2-3 hours. Before serving, remove from the refrigerator and decorate with fish or shrimp, thin slices of ham, herbs, radishes, cucumbers, lemon, etc. Here you can show unlimited imagination and use what is in the refrigerator.