Flat-cheese pudding with raspberries

Gelatine soaked for 5 minutes in cold water. Cut the vanilla pod open and scrape it out with a knife. Mix the marrow with whipped cream. Mix whipped cream with 50 g of caster sugar almost stiffly. Mix whipped cream and cottage cheese. In a bowl mix raspberries with the rest of the sugar and empty scraped vanilla pod, so that this extra flavor gives off. Squeeze gelatin. Heat lemon juice in a pan. Take the pan of fire and lotion the gelatin in lemon juice. Mix lemon juice carefully with cream cheese. Mix the cheese mixture in greased form. Cover the pudding with plastic wrap and allow to set in a refrigerator for 3 hours.

Pudding in a container with hot water. Carefully cut the edge of pudding loose. Place the plate on it, turn it together and let the pudding slide to scale. Remove vanilla pod from raspberries. Make raspberries over and in addition to pudding.