Pudding with cherry cream cheese

1 kg cherry

250 g dry white wine

6 tbsp. sugar

2 zest lemons

2 tbsp. starch

500 g curd

15 g gelatin

3 PCs egg

500 g cream thick

1 vanilla - pod

3 tbsp. lemon juice

1 salt - a pinch

The cherry pits, remove, storing the extracted juice. Mix the cherries with juice, wine, 3 tbsp. spoons of sugar and slices of zest, bring to boil, drain in a colander, remove zest. Starch dilute a small amount of the cooled syrup in a thin stream, pour in the remaining boiling syrup, stirring occasionally, bring to a boil. Add the cherries, stir and let cool.

Cream pour gelatin with cold water and leave to swell, then dissolve in a water bath.

Egg yolks, RUB with salt and half the normal sugar. Protein shake with the remaining sugar. Cream shake.

Mix cottage cheese with egg yolks, fruit, vanilla, 1 teaspoon grated zest and lemon juice, pour the dissolved gelatin, then stir beaten egg whites and cream.

In a large glass salad bowl place the layers cherry jelly and cottage cheese. Refrigerate at least 1 hour.

Serve the salad bowl.