Ingredients:

  • 1 ½ cups Fresh or Frozen Strawberries
  • ¼ cup Granulated Sugar
  • 1 teaspoon Freshly squeezed Lemon Juice
  • 1 ½ cups Small Curd Cottage Cheese
  • 4 oz full fat Cream Cheese, softened
  • ½ cup Powdered Sugar (Icing Sugar)
  • 1 teaspoon Vanilla Extract
  • ¾ cup Heavy Whipping Cream, cold
  • 1 teaspoon Unflavoured Gelatin Powder (optional)
  • 2 Tablespoons Cold Water (for gelatin, optional)

Instructions:

  1. Prepare the Gelatin (If using): Sprinkle gelatin over cold water in a small bowl; let it bloom for 5 minutes. Gently warm the mixture in a saucepan over very low heat or microwave until clear—do not boil. Set aside to cool slightly.
  2. Cook the Strawberries: Combine strawberries, granulated sugar, and lemon juice in a small saucepan. Simmer gently for about 5–7 minutes until the berries have broken down into a thick, jam-like sauce. Cool the sauce completely.
  3. Blend the Cottage Cheese Base: Add the cottage cheese, softened cream cheese, powdered sugar, and vanilla extract to a high-speed blender or food processor. Blend until perfectly smooth, ensuring no curds remain, scraping down the sides as needed.
  4. Incorporate Gelatin (If used): While the blender is running on low speed, slowly drizzle in the slightly cooled liquid gelatin mixture. Blend until fully incorporated.
  5. Whip the Cream: In a separate, clean bowl, whip the cold heavy cream until stiff peaks form.
  6. Fold Gently: Gently fold about one-third of the whipped cream into the cottage cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream in two additions, taking care not to deflate the air.
  7. Layer and Chill: Spoon half of the cottage cheese mousse into your serving dishes or glasses. Drizzle or dollop half of the cooled strawberry sauce over the top. Repeat with the remaining mousse and sauce.
  8. Set: Cover the dishes loosely and chill in the refrigerator for a minimum of 3 hours, or until firm enough to hold its shape. Garnish with mint or nuts before serving.