The products required.

Put the form in the freezer. 1/2 tsp. gelatin to dissolve in 25 ml of coffee. When almost frozen, draw out the shape and sprinkle in the form of blots on the form, then sprinkle with nuts.

10 g of gelatin soaked in 50 ml of water. Cottage cheese whipped with honey, powdered sugar and yogurt. Add melted gelatin and stir. Pour into mold, place in refrigerator to cool.

In 100 ml of water, soak 20 g gelatin. In the remaining 400 ml. dissolve the coffee liqueur + 2 tbsp sugar (if you make jelly, you first have to dissolve the coffee, then soak a pack of jelly in your coffee, add 2 tbsp of sugar, stir to dissolve the sugar). Continue to whip the cream, mix with yogurt, add the pieces of chocolate, 400 ml of coffee, mix well. Then add melted gelatin, mix until smooth. Pour on top of cream cheese into shape (if with jelly, heat soaked in coffee jelly in the microwave for 20 seconds to whip cream, mix with yogurt and chocolate chips, add jello, mix well and also pour into a mold). Put in the fridge for 3 hours.

After 3 hours, a form set for a few minutes in hot water, so well had the cream from the mold. Overturn on a dish and enjoy. Bon appetit!