Cottage cheese cappuccino

Cottage cheese cappuccino

Ingredients:

Cottage cheese — 450 g
Icing sugar — 1/3 cups + ? cups
Rastovrimy coffee — 2 h. l.
Dark chocolate — 300 g
Cream of 35% — 500 ml

Preparation:

1. To prepare ganash. For this purpose in stewpan to boil 200 ml of cream (to postpone 2 tablespoons) and to dissolve in them chocolate. To allow to cool down.
2. In the postponed cream to dissolve coffee. In bowl of the blender to connect cottage cheese, icing sugar 1/3 of cup and coffee cream.
3. To crush to homogeneous state.
4. To shake up the remained cream together with icing sugar.
5. In transparent cups to lay out curds, having filled it half.
6. From above very accurately to lay out ganash.
7. To complete everything layer of whipped cream.
8. Put in the refrigerator for 15 minutes. It is possible to make since evening and to clean for the night in the refrigerator. Before giving to decorate cappuccino with berries of fresh raspberry.

Bon appetit!

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