Misha Cup
This time, the popular combination of cottage cheese and chocolate can be made without baking. We spread a fluffy cottage cheese cream with real vanilla on a layer of crushed cocoa cookies and, after it has set, we top the cups with a smooth chocolate glaze.
Ingredients · Servings 1 dose
- cocoa cookies
- Cream cheese:
- 250 g soft cottage cheese
- 50 g powdered sugar
- 1 vanilla pod
- 2 gelatin slices
- 250 ml whipping cream
- 2 tablespoons hot water
- Chocolate icing:
- 50 g dark chocolate
- 50 ml whipping cream
Method · 35 min
- Soak the gelatin sheets in cold water and let them swell for approximately 5–10 minutes according to the instructions on the package.
- Cut the vanilla pod lengthwise and scrape the seeds out with a knife.
- Mix soft cottage cheese at room temperature with powdered sugar and vanilla seeds.
- Remove the swollen gelatin from the water, squeeze it out thoroughly, and dissolve it in 2 tablespoons of hot water.
- While stirring constantly, pour the dissolved gelatin into the cottage cheese mixture in a thin stream and mix thoroughly.
- Whip the whipping cream until stiff and gently fold it into the cottage cheese mixture.
- Crush the cocoa cookies and spread them on the bottoms of the cups. Spread the cream cheese on the cookie layer and smooth the surface. Place the cups in the refrigerator and let the cream set.
- For the chocolate icing, heat the cream, but do not boil it. Set it aside, add the dark chocolate broken into smaller pieces and stir until the chocolate is completely melted and a smooth icing is formed. Let it cool slightly.
- Divide the chocolate icing over the set cream cheese. Return the cups to the refrigerator and let them cool and set thoroughly.
- Decorate the glasses according to your imagination. Serve well chilled.
