Ingredients
For the base
200 g of shortbread cookies
80g of 82,5% butter
For the soufflé
1 lemon 150-200g
1 jar of 15% sour cream 315 g
20 g instant gelatin
400g of 5-9% cottage cheese
60 ml water
150 g sugar
1 tsp turmeric
For the jelly
2/3 lemon 150g
10 g instant gelatin
30 g sugar
100 ml water
How to Make
Crumble the cookies with a blender or by hand with a rolling pin.
Melt the butter over a low heat until it reaches room temperature.
Combine and mix well.
Spread it in a mould (I have a diameter of 24 cm) and press it. After our base put in the refrigerator to solidify.
Soak the gelatin in water and wait until it has swollen.
Grate the zest of 1 lemon on a fine grater (do not touch the white skin). From the same lemon squeeze out all the juice.
Mix the cottage cheese, sour cream, sugar, zest, lemon juice and turmeric with a blender until smooth.
Melt the swollen gelatin on a stove or in a microwave (do not bring it to a boil) and pour it into the mass. Stir.
Pour the ready mixture into a mould, spread it out evenly and leave in the fridge for 1 hour in order to harden.
We cut a part of a second lemon into thin slices.
From the rest of the lemon we squeeze out the juice.
In a bowl we mix lemon juice, sugar, water and gelatin, let the gelatin boil for about 10 minutes.
We heat the swollen mass over low heat until the gelatin is dissolved (but do not bring it to a boil).
We take out of the fridge our soufflé base. Put lemon slices on top of the souffle and pour it all over the jelly mixture.
We put it in the fridge for 3-4 hours, possibly overnight.
Take the ready cake out of the form.
Decorate our cake with mint leaves or whatever you like.
Serve with tea or coffee.
[addthis tool=”addthis_inline_share_toolbox_5bgu”]