Carrier Transicold - The Delicious Emmental Recipe by Chef Anton Isakov (Russian)

Soak gelatin sheets in cold water until softened, about 5 minutes.

Heat milk in a saucepan over low heat until warm, then add sugar and stir until dissolved.

Remove from heat and add soaked gelatin, stirring until fully dissolved.

In a mixing bowl, combine heavy cream, vanilla extract, and a pinch of salt.

Whip the cream mixture until soft peaks form.

Fold the warm milk mixture into the whipped cream gently until combined.

Grate emmental cheese and fold it into the mixture until evenly distributed.

Pour the mixture into serving glasses and refrigerate for at least 4 hours or until set.

Once set, drizzle with lemon juice before serving.

Garnish with fresh berries and mint leaves for decoration.

Serve chilled and enjoy the creamy texture.

Spice Level:

Dietary

Allergens