200 gr. - cookies
100 g - butter
400 gr. - cream cheese (or cottage cheese grated at least twice)
350 ml - heavy cream 33%
150 g - powdered sugar
1 - large bag of vanilla sugar
juice - 1 lemon
10 gr. - gelatin
1 kg. - kiwi
200 gr. - powdered sugar
20 gr. - gelatin
Grind cookies into small crumbs, add melted butter and stir.
Prepare a 24 cm round baking dish and line the bottom with parchment paper.
Place a layer of cookies on the bottom.
Beat the cream with vanilla and powdered sugar until creamy.
Prepare gelatin as directed on the package. Add lemon juice, swollen gelatin to cream cheese (or cottage cheese) and stir.
Then add the whipped cream and combine. Spread the mixture onto the cookie base.
Leave some curd cream for decoration.
Prepare a small bowl, wrap the bottom and sides with cling film and insert carefully into the center of the creamy filling. This will prepare a "funnel" for the kiwi filling.
Place in refrigerator for 2 hours.
After 2 hours, remove the bowl and then carefully remove the foil.
Peel and mash the kiwi using a blender. Add sugar and put on low heat.
(I would advise not to cook the kiwi mass, as during cooking it may lose its color, just pour the kiwi gruel with sugar a few hours before cooking and the sugar will slowly dissolve, or do everything as indicated and add a few drops of food coloring)
Cook until sugar dissolves. Prepare the gelatin according to the directions on the package and add it to the kiwi mass and stir.
Let the whole mass cool slightly, then gently pour over white cream and smooth.