Berry gelatine mould

6 oz gelatine
1 ½ cups cottage cheese
1 ½ cups boiling water
1 cup sour cream
2 cups fresh or frozen blueberries

Dissolve gelatine in boiling water. Cool. With a pastry brush or spoon, coat bottom of any 6-cup mould with a thin layer of gelatine. Let set slightly, then arrange ½ cup of blueberries decoratively in the gelatine. Chill until blueberries are firmly in place. Pour another thin layer of gelatine over and set. To remaining gelatine add the rest of blueberries, cottage cheese and sour cream and blend thoroughly. Spoon mixture over gelatine layer in mould and chill until firm.