Ingredients:

  • 1 cup Fresh or Frozen Blueberries (140g)
  • 2 tablespoons Granulated Sugar (for blueberries)
  • 1 teaspoon Fresh Lemon Juice
  • 1/2 teaspoon Lemon Zest
  • 1 cup Small-Curd Cottage Cheese (drained well)
  • 2 ounces Cream Cheese (softened)
  • 1/4 cup Powdered Sugar (Icing Sugar)
  • 1 teaspoon Pure Vanilla Extract
  • Pinch of fine sea salt
  • 1 cup Heavy Whipping Cream (cold)
  • 2 tablespoons Granulated Sugar (for whipping cream)

Instructions:

  1. Prepare the Blueberry Swirl: Combine blueberries, 2 tablespoons of sugar, lemon juice, and zest in a small saucepan. Bring to a simmer, cooking until berries break down and the sauce thickens slightly (about 10 minutes). Cool completely.
  2. Smooth the Cottage Cheese Base: Place the drained cottage cheese, cream cheese, powdered sugar, vanilla, and salt into a food processor. Blend until absolutely silky smooth, scraping down the sides as needed. Set aside.
  3. Whip the Cream: In a separate, chilled bowl, combine the cold heavy cream and 2 tablespoons of sugar. Beat with an electric mixer until stiff peaks form. Do not over-whip.
  4. Lighten the Base: Take about one-third of the whipped cream and gently fold it into the smooth cottage cheese mixture using a rubber spatula to lighten the base.
  5. Fold Everything Together: Gently fold the remaining whipped cream into the lightened cottage cheese base in two additions, taking care not to deflate the air. The mixture should remain light and voluminous.
  6. Assemble the Mousse: Layer the mousse mixture and the cooled blueberry swirl into your serving glasses. Use a skewer or knife to create one or two gentle swirls—do not mix completely.
  7. Chill: Cover the glasses and refrigerate for at least 4 hours (preferably overnight) to allow the Blueberry Cottage Cheese Mousse to set properly before serving.