Gelatin (12 g) soaked in cold water and allow to swell for 40-60 minutes.

Curd RUB through a sieve, add the yogurt, sugar, half the rules (25 g) vanilla sugar

Mix well.

With one orange, previously washed with hot water, sharp knife to cut a bit of zest,

Finely chop it and add to the curd.

With orange, partial devoid of peel, and one more, a, squeeze juice, 50 ml of which add to the curd.

Stir and leave to stand for a time in order to do...

... cutting oranges!!! For this purpose, four oranges with a sharp knife to cut the skin with thin white skin and...

... cut the orange pulp between the partitions of each of the slices, not forgetting to collect the flowing juice.

The result of cutting will get a mound of orange pulp and sufficient to prepare the orange layer the amount of juice (330 ml taking into account previously obtained from two oranges). Here an explanation is necessary - in the authentic recipe of the magazine "Burda" in the list of ingredients is mentioned 0.5 liters of red orange juice from goldcrests. With 330 ml of fresh juice, I neglected recommended by the pint, moreover, that such an exotic assortment of nearby shops by me has not been noticed.

Meanwhile, the swollen gelatin to dissolve at a very low heat and leave to cool.

Cream vzbit in thick foam, combine with cooled gelatin,

Pour this mixture into the cottage cheese and mix well.

A small form moisten with cold water... In the original recipe lacked clear recommendations regarding selection of forms. I think we need such explanations to give. I took the form of a 12x12 cm h 11 cm were Also brought a bowl with a diameter of 12 cm, height 5.5 cm Dessert bowl after hardening behaved perfectly, can not be said about the dessert of a large form. However, more on that below. I came to the conclusion that the form must take a low, narrow and glinow, something 26 cm by 7-8 cm But you can not fool a head, and well to do with a set of small bowls or something like that. Now, the form (or forms) to moisten with cold water, covered the food with plastic wrap and pour the cheese cream on one third of the form. I recommend that the cheese layers are in any case not exceed 2-3 cm in the Form (s) and place in the refrigerator.

Soak in cold water, the remaining 16 g of gelatin and leave to swell, then drain in a sieve and drain off the water. Pressed thus to place the gelatin in a small amount of orange juice and dissolve over low heat.

The remaining juice is mixed with 25 g of vanilla sugar, pour in the dissolved gelatin in the juice, and pour the mixture pieces of orange pulp. Allow to cool. One more clarification. Next time I orange slices cut into 2-3 pieces and slightly boil them in orange juice with the addition of vanilla sugar. The fact that I was orange in the finished dessert seemed too... fresh, I suppose. Although my husband doubts not divided, said that the softer and smaller will not be so good.

One way or another prepared the middle layer to place onto the hardened cheese and then place in the fridge.

Next is the easy part! When orange jelly acquire the desired "stiffness" to pour the third layer the remaining cheese and gelatin mass and leave in the fridge for the last time. After the necessary for curing time, which depends on the size of the form, remove the dessert from the fridge, flip it on a suitable plate or dish, randomly decorated with pieces of orange pulp, shavings of zest, powdered sugar. I first removed the bowl. Here he is upside down.

Then the Light of God saw the dessert comes from a large form.

There was a photo of a large piece of the dessert into serving a platter, but... alas, after turning the lower layer does not bear the weight the top and "rode". I had to make a number of resuscitation, such as: cutting curd and orange layers of the slices and their distribution in portions kremanki and filing thereof with the form of "channelchannel".