Place gelatin in different dishes and fill one with wine, another with milk, leave to swell. At first I did, but then I realized that milk is not necessary to fill better water why - see later descriptions, but the photos had already been done.

Make fruits. The orange peel in half and cut off the peeled half (half with the skin we need for decoration), cut into pieces and peel off tapes and partitions. Apples (I had a small green sinap) cut, remove seed pods and cut into 8 slices. In the end, it took me less, but the remaining is not lost.

In a pan put a tablespoon of sugar, pour orange juice released during cutting, stir, spread fruit and after a minute add the wine. Gently stir, until the wine soaked fruit and almost disappear.

Now on to the main part of the dessert. The author offers the 1 pack of the curds, without specifying or weight or grade. Therefore, in order not to wander in the dark (especially since we have the curd mass is not for sale) I made ricotta from yogurt. The morning froze a package of yogurt in the morning easily separated from the cardboard content, put on a thick cloth and hung overnight. In the morning the ricotta was ready. Again prescription was warming milk with gelatin, and it curdled (the milk was fresh!). To avoid problems with milk from the milk to warm (when the cheese savoury, with two or three tablespoons of sugar) separately, cool and mix with dissolved in a minimum amount of water by gelatin. After this, mix the milk with cottage cheese (cheese) and mix thoroughly to avoid lumps. It is convenient to do this with a fork or whisk.

Unpeeled orange, cut into thin round slices, cut them in two pieces and put in glasses (glasses, bowl, who it will cook) a little along the wall, spread two tablespoons of curd-milk mass. The remaining mass keep warm. Glasses put in the fridge for 7-10 min.

On the frozen ground lay the pieces of fruit, they soaked with wine, and pink.

Spread the remains of the cheese, even out and again put in the refrigerator.

Swollen gelatin in the wine combine with wine, add 2-3 spoons of sugar, 3 cloves Bud, put on fire, bring to a boil, count to fifteen (enough that the alcohol is gone), turn off and let cool. If for some reason you don't want to use wine, you can do as the author advises: take a glass of water and dissolve in it syrup.

The chilled wine evenly distributed on top of solidified mass in the glasses, decorate, if desired, the apples, and again returned to the refrigerator until fully cured.