Ingredients:

  • 1 ½ cups (340g) Full-Fat Cottage Cheese, blended smooth
  • ½ cup (120g) Greek Yogurt (2% or full fat)
  • ¼ cup (30g) Powdered Sugar (or to taste)
  • Zest of 1 large lemon (finely grated)
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Vanilla Extract
  • ½ cup (120ml) Cold Heavy Whipping Cream (optional stabilizer)
  • Extra Lemon Zest or fresh berries for garnish

Instructions:

  1. Prepare the Cheese Base: Place the cottage cheese, Greek yogurt, powdered sugar, lemon zest, lemon juice, and vanilla extract into a high-speed blender or food processor.
  2. Blend Until Silky: Process the mixture for 2–3 minutes, scraping down the sides as necessary, until it is absolutely smooth with no lumps remaining. Taste and adjust sweetness or lemon flavour if needed.
  3. Prepare the Cream (If using stabilizer): In a separate, clean bowl, whip the cold heavy cream until soft peaks form (the peaks should gently curl over).
  4. Fold Gently: Transfer the smooth cottage cheese mixture to a larger bowl. Using a rubber spatula, gently fold the whipped cream into the cheese base in three additions, ensuring you retain as much air as possible.
  5. Portion and Chill: Carefully spoon or pipe the mousse into four prepared ramekins or serving glasses. Cover loosely with cling film.
  6. Set the Mousse: Refrigerate for a minimum of 2 hours, or until firmly set and thoroughly chilled.
  7. Serve: Garnish just before serving with a sprinkle of fresh lemon zest or a few colourful raspberries.