Bring the cream to the boil and dissolve the gelatin
and 100 gram sugar. Add this to the cottage cheese, stir well and distribute
the mixture over 4 small bowls; refrigerate for four hours. Keep 4 raspberries
behind and bring the other raspberries to the boil with the remaining
sugar and half a cup of water. Cook for 3 minutes and puree. Turn the
cheese puddings on plates, spoon the sauce around them and decorate
with a raspberry.
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Beat the egg whites
until they are fluffy, slowly add the sugar whilst beating. Spread
this mixture over a greased baking tray and bake it 1 hour at 150
degrees Celsius. Crumble this
meringue. Distribute half of it over the bottom of 4 glasses. Melt
the chocolate with 2 tablespoons crème fraîche in the microwave; add
3/4 cup crème fraîche and stir. Spoon this mixture on top of the
meringue, followed by the second half of the meringue. Mix the
banana pureewith the remaining crème fraîche. Heat the lemon juice to the
boiling point and dissolve the gelatin; mix this with the banana
puree and spoon it on top of the chocolate mousse. Refrigerate for 3
hours.
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