You will need
- - strawberries 300 g;
- - gelatin 2 tbsp;
- - water 200 ml;
- - sugar 3 tbsp;
- - fat cottage cheese 300 g;
- cream 20% 150 ml;
- - cocoa powder 2 tsp;
- - butter for greasing;
- - chocolate mint for decoration.
Cover the gelatine with cold water and leave for 30 minutes. In blender, beat cottage cheese, cream and sugar into a homogeneous mass without lumps. Wash the strawberries, remove the stalk and dry.
Swollen gelatin with water to dissolve over low heat, stirring constantly, without boiling. Then strain the mass and cooling to room temperature. Mix gelatin with cottage cheese.
Separated from the resulting mass of 1/4 of the in a separate bowl, add cocoa and mix thoroughly.
Side of a split form of grease with butter. Pour into a mold to mass with cocoa powder and remove for 10 minutes in the freezer. After over a frozen basis to put some of the strawberry, fill it with the cheese mass and again put in the refrigerator until firm.
Before serving, put the cake on a dish, decorate with the remaining strawberries, mint leaves and grated chocolate.