Pour gelatin over milk and set aside to swell, then heat until gelatin is completely dissolved. Pineapple cut into small pieces.
Mix cottage cheese with sour cream, powdered sugar, vanilla sugar and beat with a mixer. Then add gelatin and pineapple.
Mix well and put the mass into molds. Refrigerate for 4 hours.
The cottage cheese blanmange is ready, pull from the mold and serve.