Description
Suddenly at work I did a nice delicious gift, a small bag of frozen strawberries. Its own, though frozen, still has a big advantage before purchased frozen, than I happily took. Usually the dessert I make during the season of fresh strawberries, because strawberries just cut into four pieces and add, then this will not work ))) but this version turned out delicious strawberry cottage cheese dessert. Strawberries, cottage cheese, cream cheese – the combination is just magical, and my favorite combination is strawberries with pistachios. Gentle, cream-creamy texture with splashes of pistachio nuts in addition to a rich strawberry, no less mouth-watering, mousse. Easy, no-bake, you just need time to wait for such magnificence will harden and will appear on your table.
Ingredients
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Cheese
300 g
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Cream cheese
200 g
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Strawberry
2 cup
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Pistachios
1 cup
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Lemon
1 piece
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Honey
2 Tbsp
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Strawberry syrup
2 Tbsp
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Sugar
250 g
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Gelatin
3 Tbsp
Cooking
In different cookware, soak 1 tbsp gelatin pour 4 tablespoons of cold water and 2 tbsp gelatin pour 6-8 tablespoons of water, leave for 30-60 minutes.
Strawberries grind in a blender into a puree, add 100-150 grams of sugar (I did 50/50 with powdered sugar, sugar unexpectedly ended), mix, put on fire, bring to a boil so the sugar is dissolved and remove from heat
Immediately to dissolve swollen gelatin (2 tablespoons ), pour in the strawberry puree, mix well and allow to cool to room temperature. For speed, you can put in a large container with cold water.
Pistachio peel and chop with a knife. In the struggle not only for healthy food, we girls still strive for the minimum amount of calories, I used a cottage cheese 1% fat and butter and "Philadelphia" cheese with 12% fat, is available 50-80% of all cream cheese ))))
Curd mix with the cheese and use a blender to turn into a homogeneous mass without grains. You can pre-cheese to RUB through a sieve and mix with cheese. add chopped pistachios (leave some to garnish), mix well.
In a small saucepan mix the remaining sugar, honey, syrup, juice and lemon zest, melted in the fire. Set aside. Immediately to dissolve 1 tbsp of the swollen gelatin and mix with a honey-sugar syrup.
The syrup with the gelatin pour in the cottage cheese and beat with a mixer for 2-3 minutes. Be careful, the gelatin takes on some sweets, so sugar should be more familiar, although the taste and color... best to try on the language.
Cottage cheese put in a detachable form, can be in any other, then lay the film so that the edges hung out, and for them then to pull out. To remove the form in the fridge before satyana while making the mousse.
The cooled strawberry puree beat with a mixer at high speed, to increase the mass 2 times (was about 7-10 minutes). Get a strawberry mousse, light and airy. You can not beat, will be a soft jelly mass, which is also good and also insanely delicious.
Spread the strawberry mousse on top of cheesecake, sprinkle the remaining pistachios and put into the refrigerator for 4-5 hours.
Carefully remove from the mold, you can still decorate to your taste, my taste prefer just sprinkle with coconut.
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