Sour currants and sweet strawberries combined with curd cheese in this refreshing dessert are an ideal idea for hot days. White chocolate adds sweetness and exceptional taste.
Chocolate contains microelements important for health, such as potassium, magnesium, calcium, phosphorus, iron, zinc and copper and vitamins B6, B2, A, E, B3, B12. The phenylothylamine contained in chocolate stimulates the production of endorphins, commonly known as “happiness hormones” in the body.
- 1 kg of ground curd (can be bought ready in a bucket)
- 2 glasses of currant
- 250 g strawberries
- 2 strawberry jellies
- 1 white chocolate plate
Wash and clean the fruit. Remove the stalks and the cross-section in half from the strawberries. Then process 2 jellies with hot water (as in the instructions on the package) and set aside to cool. During this time, grate the chocolate plate on the chips (on a grater with large meshes). When the jellies have a “room temperature” add 3/4 of the whole to the cottage cheese and 1/2 of the grated chocolate, mix everything together thoroughly. Pour the whole cottage cheese mixture into a round cake tin and set aside in the fridge for 20-30 minutes.
After this time, place the strawberries and currants on top. Pour the rest of the jelly. Put it in the fridge for a few hours so that the jelly and cottage cheese mass concentrate. At the end sprinkle the rest of the chocolate chips.