Old Riga Cottage Cheese Dessert

Drain the syrup from the canned pineapples into a bowl, and add water to reach a total volume of 400 ml.

Add the gelatin, stir well, and let it bloom.

After 5 minutes, heat the gelatin to 60 °C (do not let it boil!), and set it aside to cool.

Press the cottage cheese through a sieve, add the sour cream and mix thoroughly, then pour in the condensed milk.

Whip the mixture with a mixer or blender until smooth and creamy.

After a minute, pour in the gelatin and continue whipping until uniform.

Fold in the pineapple chunks and gently stir with a spoon.