|Whole meal pastry||8 Ounce (225 Gram)|
|Fresh strawberries||8 Ounce (225 Gram)|
|Cottage cheese||8 Ounce (225 Gram)|
|Soured cream||5 Fluid Ounce (150 Milliliter)|
|Eggs||2 , separated|
|Sugar||3 Ounce (75 Gram)|
|Gelatin||12 Ounce (15 Gram)|
|Warm water||3 Tablespoon|
|Lemon||1 (Use Grated Rind And Juice)|
|Whipped cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed, For Garnish)|
|Strawberries||1 (Adjust Quantity As Needed, For Garnish)|
Roll out the pastry and use to line a 23-cm/9-inch fluted flan ring.
Prick the base and bake blind in a moderately hot oven (200C, 400 F, gas 6) for 15-20 minutes.
Remove the paper lining and reduce the oven temperature to moderate (180C, 350 F, gas 4) for a further 10-15 minutes.
Leave to cool.
Hull and puree the strawberries, using the double-bladed chopping knife.
Add the cottage cheese, soured cream, egg yolks and sugar, and beat together.
Soften the gelatine in the warm water.
Stir well in a bowl over hot water until the gelatine has completely dissolved.
Cool slightly, then pour into the strawberry mixture through the feed tube, mixing all the time with the double-bladed chopping knife.
Beat the egg whites until stiff, then fold carefully into the fruit and cheese mixture.
Pour into the cooked flan case and chill until set.
Decorate with whipped cream and halved strawberries.