Why You'll Love It
- It's incredibly light and airy, feeling indulgent without being heavy.
- The balance of tangy lemon and subtle sweetness is just perfect.
- It comes together in under 20 minutes with minimal effort.
- It's a great way to use cottage cheese in a new and delicious way.
"I was skeptical about cottage cheese in a dessert, but this is incredible! So light and refreshing."
Essential Ingredient Guide
- Cottage Cheese: Use full-fat for the creamiest texture. I find that letting it sit at room temperature for about 15 minutes before starting helps it blend more smoothly. The small curds will disappear into a velvety base.
- Fresh Lemon Juice and Zest: Fresh is non-negotiable here. The zest holds the bright, fragrant oils, and the juice gives the sharp tang. Roll the lemon on the counter before juicing to get the most out of it.
- Heavy Cream: This is what gives the mousse its airy lift and richness. Make sure it's very cold straight from the fridge for the best whipping results.
- Powdered Sugar: It dissolves instantly into the cottage cheese, avoiding any grittiness. You can adjust the amount based on how sweet or tart you like things.
- Vanilla Extract: A splash rounds out the flavors beautifully, adding a warm depth that complements the lemon so well.
- A Pinch of Salt: Just a tiny bit makes all the difference, enhancing the sweetness and the lemon flavor so they really pop.
Complete Cooking Process
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Ingredient Readiness:
Everything needs to be at the right temperature. The cottage cheese is easier to blend when it's not ice-cold, but the cream must be chilled to whip up properly. Zesting and juicing the lemon first gets the messy part out of the way.
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Flavor Development:
The magic happens when you blend the cottage cheese with the lemon zest, juice, and sugar. The acid from the lemon brightens everything up, and the sugar mellows the tang just enough. It's a quiet sort of alchemy.
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Texture Control:
Whipping the cream to soft peaks is key. You want it billowy and light, but not stiff. When you fold it into the cheese mixture, do it gently. You're trying to keep all those tiny air bubbles intact for that cloud-like feel.
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Finishing Touches:
A little extra zest on top right before serving isn't just for looks. It gives a burst of fragrance that makes the first bite really special. It’s the kind of detail that feels thoughtful.
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Serving Timing:
This mousse is best after it's had a little time to chill and set. About an hour in the fridge lets the flavors settle and the texture become perfectly firm yet soft.
- Use a high-power blender or food processor for the smoothest cottage cheese base.
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream.
- Fold the whipped cream in three batches to avoid deflating it.
- Taste the mixture before chilling and adjust sugar or lemon to your liking.
Pro Tips
You know, the first time I made this, I was rushing and my cream was a little too soft. It still tasted wonderful, but it didn't have that perfect lofty height. Now I take my time, and it's worth it. The silence of the kitchen, the whir of the blender, the slow folding motion—it's all part of the recipe, really. It’s a forgiving dessert, honestly. Even if it's not picture-perfect, the flavor is always there, bright and comforting. It pairs so nicely after a heavier main course, like a hearty chicken dish, cutting through the richness.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don't skip blending the cottage cheese. This is crucial for a smooth, not gritty, texture.
- The mousse needs time to set in the fridge. Patience is part of the recipe.
- Serve it well-chilled. It's most refreshing when it's cool.
Frequently Asked Questions
→ Can I use low-fat cottage cheese?
You can, but the texture won't be as rich and creamy. Full-fat really makes a difference here for that luxurious mouthfeel.
→ My mousse is a bit runny. What happened?
This usually means the cream was under-whipped or the mousse needed more time to set in the fridge. Make sure your cream gets to soft peaks, and give it a full hour to chill.
→ Can I make this ahead of time?
Absolutely. It keeps well covered in the fridge for up to two days. The flavors might even improve a bit.
→ What can I use instead of powdered sugar?
You can use a liquid sweetener like maple syrup, but add it slowly as it might make the mixture a touch thinner. Granulated sugar won't dissolve as well and can leave a gritty texture.
→ Can I freeze this mousse?
I wouldn't recommend it. The texture changes when thawed and can become watery and separated.
→ What are some good garnishes?
Fresh berries, a sprig of mint, a thin slice of lemon, or a little crumbled shortbread cookie are all lovely.
Chef's Tips
For the smoothest texture, a high-speed blender is best. A food processor also works well.,If you're sensitive to tartness, start with 2 tablespoons of lemon juice and add more to taste after blending the base.,This dessert is perfect for making ahead. It will keep in the fridge for up to 2 days.
Nutrition Facts
per serving
280
Calories
12g
Protein
18g
Carbs
18g
Fat
Taste Profile
Bright, tangy, and gently sweet with a creamy background.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Chill the can of coconut milk overnight and scoop off the solid cream to whip. This makes a dairy-free version.
Use about 1/4 cup of liquid sweetener and add it to the cottage cheese before blending. The texture may be a bit softer.
Recipe Variations
Try these delicious twists on the original
Berry Swirl
Fold in a few tablespoons of pureed raspberries or strawberries at the end for a swirled effect and a burst of berry flavor.
Lime Variation
Swap the lemon for fresh lime juice and zest for a different, slightly more tropical citrus kick.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using cold cottage cheese straight from the fridge, which can result in a grainy texture.
- Over-whipping the cream until it's stiff, which makes it difficult to fold in and can make the mousse heavy.
- Not blending the cottage cheese mixture long enough, leaving little curds behind.
Meal Prep & Storage
Make Ahead Tips
You can make the entire mousse up to 24 hours ahead. Keep it covered in the refrigerator until you're ready to serve. The flavors will meld nicely.
Leftover Ideas
Leftovers can be enjoyed the next day straight from the fridge. The texture might be slightly less airy but will still taste delicious.
Perfect Pairings
Serve this with...
Cooking Timeline
Zest and juice the lemon. Let cottage cheese warm up slightly.
Blend cottage cheese with sugar, lemon, vanilla, and salt until smooth.
Whip the cold heavy cream to soft peaks.
Gently fold the whipped cream into the cheese mixture in batches.
Portion into glasses and chill in the refrigerator for at least 1 hour to set.
Cottage Cheese Lemon Mousse
Light and creamy cottage cheese lemon mousse makes a refreshing dessert with a perfect balance of tangy and sweet flavors. It's surprisingly simple to whip up and feels elegant enough for any occasion.
Timing
Prep Time
15 Minutes
Cook Time
0 Minutes
Total Time
1 Hour 15 Minutes
Recipe Details
Ingredients
For the Mousse
- 01 2 cups (16 oz) full-fat cottage cheese, room temperature
- 02 1/2 cup powdered sugar
- 03 3 tablespoons fresh lemon juice
- 04 1 tablespoon finely grated lemon zest
- 05 1 teaspoon vanilla extract
- 06 Pinch of salt
- 07 1 cup cold heavy cream
For Garnish (Optional)
- 01 Extra lemon zest
- 02 Fresh blueberries or raspberries
- 03 A few mint leaves
Instructions
In a blender or food processor, combine the cottage cheese, powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Blend on high until the mixture is completely smooth and no curds remain, scraping down the sides as needed. This might take a couple of minutes. Pour this mixture into a large bowl.
In a separate, clean chilled bowl, use an electric mixer to beat the cold heavy cream until it holds soft peaks. You'll know it's ready when the beaters leave marks that slowly disappear, and the cream looks billowy.
Add about a third of the whipped cream to the cottage cheese mixture. Use a spatula to gently fold it in, moving the spatula down the side of the bowl, across the bottom, and up again. This incorporates the cream without knocking out the air. Repeat with the remaining cream in two more additions, folding gently until no white streaks remain.
Divide the mousse evenly among four serving glasses or bowls. Cover them loosely with plastic wrap and refrigerate for at least 1 hour, or until set.
Just before serving, garnish with a little extra lemon zest and some fresh berries if you like. Serve cold and enjoy the light, refreshing taste.
Notes & Tips
- 1 For the smoothest texture, a high-speed blender is best. A food processor also works well.
- 2 If you're sensitive to tartness, start with 2 tablespoons of lemon juice and add more to taste after blending the base.
- 3 This dessert is perfect for making ahead. It will keep in the fridge for up to 2 days.
Tools You'll Need
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Blender or Food Processor
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Electric Mixer
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Large Mixing Bowls
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Spatula
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Measuring Cups and Spoons
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Microplane or Zester
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Juicer
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Serving Glasses or Bowls
Must-Know Tips
- Ensure cream is cold, Whip to soft peaks for best volume.
- Fold gently, Preserve the air bubbles for a light mousse.
- Taste as you go, Adjust lemon and sugar to your preference.
Professional Secrets
- Room temperature cottage cheese, Blends into a smoother, silkier base.
- Chilled bowl for whipping, Helps the cream whip up faster and higher.
- Lemon zest first, Captures the fragrant oils before juicing.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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