Composition / ingredients
Step-by-step cooking
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Mousse:
1. Mix cottage cheese with honey, then beat lightly.
2. Soak the agar-agar in a small amount of cold water with added lemon juice, let it swell, then put on fire, boil for one minute until the agar is completely dissolved. And let it cool down a little (make sure it doesn't freeze).
3. Add to the curd-honey mass, while continuing to beat.
4. Separately, whisk the proteins into a strong foam, gently mix them into the curd mass. Pour the mousse into a silicone mold (I have for muffins). Refrigerate for a few hours until solidified.
Chocolate jelly:
1. In warm milk, dissolve cocoa (of good quality), add honey.
2. Pour the agar-agar into the milk, let it swell, put on fire, boil for 1 minute until the agar dissolves. Remove from heat and pour into saucers. Put it in the refrigerator until it hardens.
Remove the dessert from the mold, dropping it into hot water for a few seconds. Put on top of the jelly and sprinkle with grated chocolate. Decorate as desired.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Honey - 400 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Lemon juice - 16 kcal/100g
- Egg whites - 44 kcal/100g
- Agar-agar - 301 kcal/100g
