Divide the gelatin into two parts, pour one into milk and one into water. Leave to swell.
Add sugar to milk with gelatin to taste and heat in a water bath to dissolve the gelatin.
Pour the milk into the cottage cheese and beat with a blender until smooth.
Squeeze the juice from the tangerines, add sugar to taste to it and warm it a little to make the sugar dissolve more easily. Pour dissolved gelatin into the juice and mix until smooth. Pour into the forms in which we will serve. Put in the freezer for 10 minutes.
Spread the curd mass evenly over the tangerine layer and refrigerate for 30 minutes.