Chocolate melt in the microwave or in a water bath.

Corn flakes add to the melted chocolate and stir until then, until the flakes are fully coated with chocolate. If the flakes are very large, you can slightly grind them up. The form covered with cling film. I have a rectangle measuring 20 by 15. Put the cereal and spread evenly over the whole surface, place in refrigerator for several hours until the cereal does not harden.

Soak gelatine in cold water for 30-40 minutes. To the berries add the rosemary, sugar and pomegranate juice and bring to a boil. Cook on low heat until the berries are soft (it took me 5-7 minutes). Let cool slightly, remove rosemary, add the gelatin and beat with a blender. (If you want the filling was more dense, add more gelatin.)

Cottage cheese and yogurt blend in a blender until smooth.

2/3 of the berry puree mixed with the cheese-yogurt mass and...

Spread corn on top of chocolate layer, carefully spreading over the entire surface. Spread the remaining berry puree and fork at will to make patterns.

Put in refrigerator for 3-4 hours.