Cottage Cheese, Sour Cream and Raspberry Dessert

Bloom the gelatin in milk for 1 hour, then gently heat until fully dissolved.

Blend the cottage cheese, sour cream, and powdered sugar until smooth, then mix in the vanilla and the gelatin-milk mixture (strain through a fine-mesh sieve if needed).

Pour the mixture into prepared molds, a baking dish, or a frame lined with plastic wrap.

Slice the banana into rounds, place them on top, and gently press them into the mousse.

Chill in the refrigerator for about 4 hours to set.

Combine the raspberry puree, agar-agar, sugar, and an extra 50 ml of water, bring to a boil over medium heat, boil for one minute, turn off the heat, let cool slightly, and pour the layer over the cottage cheese and sour cream base.

Smooth the surface and refrigerate for about 30 minutes.