Cottage Cheese Slices with Raspberries (No-Bake)

A refreshing summer dessert that you can prepare quickly and without baking. The base is made from almond flour, so the slices are gluten-free. You can use fresh or frozen raspberries, which you can substitute with strawberries, currants, or raspberries as desired. If substituting, just slightly increase the amount of sugar as needed.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Base

  • 125 g Nuts, almonds

  • 50 g Sugar, white

  • 50 g Butter, unsalted

  • 1 pinch Salt, table

Preliv iz bele čokolade

  • 50 g chocolate, dark

  • 25 ml Sweet cream

Raspberry layer

  • 400 g Raspberries

  • 30 g Powdered sugar

  • 4 pieces Gelatin powder, unsweetened

Skutina plast

  • 500 ml Sweet cream

  • 500 g Cheese, cottage cheese

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 6 pieces Gelatin powder, unsweetened

Steps

  1. Pour the almond flour into a pan and toast it for 4 minutes over medium heat while stirring. Melt the butter, then mix it with the almond flour, sugar, and a pinch of salt. Cover the bottom of a 20 x 30 cm baking dish with the almond crumbs. Press the crumbs firmly against the base with your palm or a glass to create an even layer.

  2. Whip 450 ml of cream until soft peaks form. Soak the gelatin sheets in cold water for 5 minutes to soften them. Heat the remaining cream in a saucepan until almost boiling, then remove from heat and add the squeezed gelatin sheets. Stir well until the gelatin dissolves.

  3. In another bowl, mix the cottage cheese, regular sugar, and vanilla sugar. Fold in the cream with gelatin and finally the whipped cream. Spread the cottage cheese layer over the base and smooth it out nicely on top.

  4. Heat the raspberries and powdered sugar in a saucepan. Once the raspberries release their juice, strain them through a sieve, return the juice to the saucepan, and heat until boiling, then remove from heat. Soak the gelatin in cold water for 5 minutes, then squeeze the sheets and mix them into the hot raspberry juice. Pour over the cottage cheese layer.

  5. Chop the white chocolate. Heat the cream until boiling, then pour it over the chocolate. Wait one minute, then stir until you get a completely smooth chocolate mixture. Transfer it to a piping bag with the tip cut off and draw any patterns you like over the raspberry layer.

  6. Let the dessert rest in the refrigerator before cutting, preferably overnight. Serve with fresh raspberries.

Nutrition Information (Per 100g)

  • Calories: 215.08 kcal
  • Fat: 8.92 g
    • Saturated Fat: 2.62 g
  • Carbohydrates: 20.96 g
    • Sugars: 16.85 g
  • Protein: 12.18 g
  • Fiber: 2.97 g

Advice

If you dont have almond flour on hand, you can also use ground (gluten-free) cookies.