Ingredients:

  • 1 cup (8 oz) small curd Cottage Cheese, well-drained
  • 1/4 cup Powdered Sugar (Icing Sugar)
  • 1 teaspoon Good Quality Vanilla Extract
  • 1/4 teaspoon Lemon Zest (optional)
  • 1 cup Heavy Whipping Cream, cold
  • 2 tablespoons Granulated Sugar (for cream)
  • 1 teaspoon Unflavored Powdered Gelatin (optional)
  • 2 tablespoons Cold Water (for blooming gelatin)

Instructions:

  1. Prepare Gelatin (If using): Sprinkle gelatin powder over cold water in a small heatproof bowl; let it 'bloom' for 5 minutes. Gently warm over a saucepan of simmering water (or microwave) until fully dissolved and clear. Set aside to cool slightly.
  2. Blend the Base: Place the drained cottage cheese, powdered sugar, vanilla extract, and optional lemon zest into a high-speed blender. Blend on high until absolutely silky smooth, scraping down the sides as needed.
  3. Incorporate Gelatin: With the blender running on low speed, slowly drizzle in the slightly cooled, liquid gelatin. Blend for 30 seconds, then pour the mixture into a large mixing bowl.
  4. Whip the Cream: In a separate, clean bowl, whip the cold heavy cream and granulated sugar until stiff peaks form.
  5. Fold Gently: Take about one-third of the whipped cream and fold it vigorously into the cottage cheese mixture to lighten the base. Then, gently fold in the remaining whipped cream in two additions until just combined and no white streaks remain.
  6. Chill: Immediately spoon or pipe the mousse into your serving dishes. Cover lightly and chill in the refrigerator for at least 2 hours, or until firmly set.
  7. Serve: Garnish just before serving with grated dark chocolate or fresh berries.