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Sprinkle the gelatine over the water. Leave to stand.
Dissolve the sugar in the boiling water. Add the vanilla and leave to cool.
Whip the cream until stiff and gently fold in the Amarula a little at a time.
Beat the cottage cheese and sugar water together until smooth.
Microwave the gelatine for 10 seconds. Remove and stir. Repeat. Do not boil gelatine. Leave to cool slightly.
Add the gelatine in a thin stream to the cottage cheese mixture while beating continuously.
Fold the Amarula cream mixture into the cottage cheese mixture.
Pour into the prepared crust and refrigerate for2 – 3 hours or until set.
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