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For starters, I hydrated the gelatin in 100 ml of cold water, according to the instructions on the package. I left it for 10 minutes, then I put it on the steam bath until it dissolved and then I let it cool, during which time I took care of the rest of the ingredients.
In a bowl I put the cream, Greek yogurt and cottage cheese and mixed them a little to result in a creamy paste. Then I added mascarpone and powdered sugar and mixed.
I added the gelatin slowly, flowing like a thread and stirring continuously in the composition to be incorporated into the whole cream. At the end I added about 200 gr. fruit (raspberries and blueberries) and I kept a few for garnish.
I put the whole composition in a round cake shape with a removable ring and put it in the fridge for a few hours.
When it cooled and coagulated, I decorated the cake with berries and cheerful sugar paste ornaments.