Strawberry Rice Zabaglione

Prepare the strawberry gelatin according to package directions and set aside to cool slightly.

Heat the milk in a saucepan over medium heat until it reaches a gentle simmer, then remove from heat.

Whisk together the 3 egg yolks and sugar in a heatproof bowl until pale and thick, approximately 2-3 minutes.

Slowly add the hot milk to the egg yolk mixture while whisking constantly to create a custard base. Return the mixture to the saucepan and heat gently over low heat, stirring continuously, for 5-8 minutes until it reaches 160°F or until it coats the back of a spoon.

Remove the custard from heat and stir in the unflavored gelatin, grated lemon peel, and cream sherry or orange juice until the gelatin is fully dissolved.

Fold the cooled cooked rice into the custard mixture, then gently fold in the prepared whipped topping.

In a separate bowl, combine the 2 beaten eggs, cottage cheese, Parmesan cheese, and 1 cup of the grated cheddar cheese until well incorporated.

Pour the custard-rice mixture into a serving dish, then layer the cottage cheese mixture on top, spreading evenly.

Gently pour or spoon the prepared strawberry gelatin over the cottage cheese layer, then top with the remaining 1 cup of grated cheddar cheese.

Refrigerate for at least 2 hours until the dessert is set and chilled.

Garnish with fresh strawberries and mint before serving to each guest.