PREPARING GELATIN – One bag is enough for 400 ml of liquid. Pour the juice at your choice into the mixing bowl. Gradually add instant gelatin while stirring with an electric mixer until desired consistency (1-2 minutes). Pour into cups for serving or refine the recipe and leave in the refrigerator for about 4 hours.

PREPARING THE CREAM – One bag is enough for the 450-500 ml of cream. Mix the cream with an electric mixer for 1-2 minutes, stirring constantly, and add instant gelatin. Continue to mix for another minute. Subsequently, if desired, add a spoonful of powdered sugar. Pour the cream on the cake surface or in cups or bowls for serving. Refine the cream according to the recipe or with fruit if desired. Leave in the refrigerator for 3-4 hours.

PREPARING THE YOGHURT CREAM – One bag is enough for 400 ml of yoghurt cream. Mix the 250 ml of cream with an electric mixer for 1 minute. Still stirring, add 150 ml of yogurt, then gradually stir in instant gelatin. Mix it for a minute and stir in 2 teaspoons of powdered sugar. Refine the cream according to the recipe or with fruit if desired. Leave in the fridge for 3-4 hours.

PREPARING THE COTTAGE CHEESE CREAM – One bag is enough for 500 ml of cheese cream .
Mix the cream (250 ml) with an electric mixer for about a minute. Continuously stirring add 250 g of cottage cheese and a teaspoon of lemon zest and gradually stir in instant – gelatin. Continue to mix for another 1-2 minutes, then add 1-2 teaspoons of powdered sugar. Refine the cream according to the recipe or with fruit if desired. Leave in the refrigerator for about 4 hours.