Ingredients:

  • 1 ½ cups (340g) Full-Fat Cottage Cheese, well drained
  • ½ cup (128g) Creamy Peanut Butter
  • ¼ cup (60ml) Maple Syrup or Honey (adjust to taste)
  • 1 teaspoon Vanilla Extract
  • ⅛ teaspoon Fine Sea Salt
  • ½ cup (120ml) Cold Heavy Whipping Cream

Instructions:

  1. Thoroughly drain the cottage cheese using a fine-mesh sieve, pressing gently with a spoon to remove as much liquid as possible. This step is vital for texture.
  2. In a high-powered blender or food processor, combine the drained cottage cheese, peanut butter, sweetener, vanilla extract, and salt. Blend on high until the mixture is completely smooth and velvety. Stop and scrape down the sides frequently.
  3. In a separate, clean bowl, use an electric mixer to whip the cold heavy cream until medium-stiff peaks form.
  4. Gently fold about one-third of the whipped cream into the peanut butter base to lighten the mixture. Then, gently fold in the remaining whipped cream until just combined, being careful not to overmix and deflate the air.
  5. Divide the mousse evenly among four small serving dishes or ramekins. Cover lightly.
  6. Refrigerate for a minimum of 2 hours (4 hours ideal) to allow the Peanut Butter Cottage Cheese Mousse to firm up to the correct consistency.