Cottage cheese raffaello balls with strawberries and oat biscuits

Ingredients

• 170 g Curd cheese
• 2.57 pcs Gelatin leaves
• 45 g White chocolate, lactose free
• 17 ml Water
• 21 pcs Almonds
• 430 g Strawberries
• 45 g Oatmeal cookies
• 35 g Honey
• 100 g Coconut

Method

1. Crush the cottage cheese and mix with the honey and 80 g of coconut flakes.
2. Melt the white chocolate (sugar free) over steam.
3. Soak the gelatine sheets in cold water, then when they are a gelatinous consistency, turn them out and melt in ~10 ml of water (a small splash) over a low heat. Don't even accidentally boil it.
4. While stirring continuously, pour the melted gelatine into the white chocolate.
5. Mix the white chocolate thoroughly with the cottage cheese and refrigerate for 30 minutes.
6. When it has cooled sufficiently, form into dumplings and place 1 slivered almond in the centre of each.
7. Roll in a little coconut flakes and serve with strawberries or oatmeal biscuits.