Berry is triturated with sugar, through a sieve, wipe from the bones and get the berry puree. Here, red currant. Gelatin fill with water and leave to swell.

Cream cheese with a mixer, beat sugar (sugar - 150g.)

Add the cream and whisk until thick.

The resulting cream is divided into two parts, one to finish off the cocoa and beat again. As the gelatin swells, heat until dissolved, but do not boil, divide into three parts and using a strainer add two of cream and berry puree. Both cream and again whisk well, and puree well to work properly by an.

Setting the glass at an angle, fill it with alternating layers of cream with berry puree. After each layer to make the glasses in a cold place to harden. Our ruby dessert - delicate, not very sweet, melting in the mouth, with a hint of berries ready. Bon appetit!