INGREDIENTS:

For the base:
● 400 g oatmeal cookies
● 80-100 g butter

For strawberry-curd layer:
● 500 g fresh cottage cheese
● 1 glass of sour cream
● half-liter jar of strawberries
● 5 tbsp. Sahara
● 20 g gelatin

For the top jelly layer:
● a bag of red jelly (strawberry, raspberry, cherry)
● 1.5 tbsp. strawberries

For decoration:
● fresh strawberries
● mint leaves

COOKING:
Pour gelatin with cold boiled water so that it swells. Mix crushed oatmeal cookies with softened butter and spread on the bottom of a detachable form. We send it to the refrigerator while you prepare the strawberry-curd soufflé. Using an immersion blender, we transform cottage cheese with sour cream and sugar, as well as strawberries, into a homogeneous mass.

The swollen gelatin can now be put in the microwave for 20-30 seconds (or use a water bath) to make it liquid, and then add it to the strawberry-trading mass and mix thoroughly. Pour into a mold over the oatmeal cookie base and put it back in fridge. You should forget about it for 2-2.5 hours at least. When the curd souffle hardens enough, put the strawberries on it, set aside for the top layer, and pour over the red jelly (I used strawberry), prepared according to the instructions on the bag (you can take a little less water). И снова – в fridge.