So first and foremost you must soak the gelatine 10 minutes in cold water and measure out the required quantity of sauce.

Dilute the sauce with warm water to 200 ml, then poured into a ladle and heated almost to boiling (but do not boil!!), add the squeezed out gelatine, mix well and leave the mass to cool.

Let us proteins. To do this, take an egg (or eggs if You are serving more), thoroughly clean (not recommended to use market egg, use those that are approved by health standards, or their own, if You believe in them), DRY the dishes, separate the protein and thoroughly beat into a soft mousse, until stable peaks (if you are not confident in their abilities or the strength of Your mixer, add a pinch of salt). Next, add some sugar and will beat until you get a firm meringue.

Next... a Little whisk sour cream, add the cooled cranberry mixture (at this point they will make the mass of liquid, this is normal)...

... then gently introduce the meringue (if you stay small "lumps" of meringue, not scary, so more interesting), we spill a lot on the forms and put into the fridge to harden for at least 2 hours, preferably overnight.