Description
This Easy Cottage Cheese Lemon Mousse is a light, creamy, and refreshing dessert that combines the smoothness of cottage cheese with the bright flavors of fresh lemon zest and juice. Sweetened with sugar and subtly flavored with vanilla, it’s whipped to airy perfection with heavy cream, making it a delightful treat perfect for warm days or as a sophisticated finish to any meal. The mousse’s texture is luxuriously smooth due to the cottage cheese being processed until silky, then gently folded with freshly whipped cream. Chilling overnight enhances its flavor and texture, making it a simple yet elegant dessert to impress your guests.
Ingredients
Scale
Cottage Cheese Mixture
- 24 oz (approx. 3 cups) full-fat cottage cheese
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Zest of 2 large organic lemons
- 1/4 cup fresh lemon juice
Whipped Cream
- 1 1/2 cups cold heavy cream
Instructions
- Drain the Cottage Cheese Thoroughly: Place a fine-mesh sieve over a large bowl, optionally lined with a double layer of cheesecloth. Spoon all 24 ounces of full-fat cottage cheese into the sieve. Let it drain in the refrigerator for at least 1-2 hours, or ideally overnight, to remove as much excess whey as possible, which is crucial for a thick, stable mousse.
- Process Until Silky Smooth: Transfer the well-drained cottage cheese to a food processor or high-speed blender. Process on high speed for about 2-3 minutes, stopping occasionally to scrape down the sides, until the texture is completely smooth and creamy, without any lumps. Transfer the processed cottage cheese to a large mixing bowl.
- Zest and Juice Your Lemons: Using a microplane zester, carefully zest both lemons directly over the bowl containing the smooth cottage cheese, ensuring only the yellow peel is captured, avoiding the bitter pith. Cut the lemons in half and squeeze out 1/4 cup of fresh lemon juice using a citrus juicer. Strain the juice to catch seeds or pulp, then add it to the bowl with the cottage cheese and lemon zest.
- Sweeten and Season: Add 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt to the cottage cheese mixture. Mix thoroughly with a rubber spatula until sugar dissolves and everything is well combined. Taste and adjust sweetness or tanginess if desired.
- Whip the Heavy Cream: Ensure the heavy cream is very cold; optionally chill the mixing bowl and whisk attachment in the freezer for 10-15 minutes. Pour the cream into the chilled bowl and whip with an electric mixer on medium-high speed until soft to medium peaks form. Be careful not to over-whip.
- Lighten the Cottage Cheese Mixture: Add about a quarter of the whipped cream to the lemon-infused cottage cheese mixture. Gently fold it in using a rubber spatula to lighten the base and facilitate incorporation of the remaining cream.
- Fold in the Remaining Whipped Cream: Add the rest of the whipped cream to the bowl. Using a gentle ‘cut and fold’ motion, combine until the mixture is uniform and light, taking care not to deflate the mousse by over-mixing.
- Divide and Chill: Spoon or pipe the mousse into serving dishes, glasses, or a large bowl. Cover loosely with plastic wrap and refrigerate for at least 2-4 hours, ideally overnight, to allow flavors to meld and texture to set.
- Garnish and Serve: Remove the mousse from the refrigerator just before serving. Garnish with optional toppings such as fresh berries, thin lemon slices or curls, fresh mint leaves, or crumbled shortbread or graham crackers. Serve immediately for best taste and presentation.
Notes
- Draining the cottage cheese overnight ensures a thick, creamy mousse by removing excess whey.
- Using freshly zested lemons enhances the bright citrus flavor without bitterness.
- Whipping the cream to soft-medium peaks adds lightness; avoid over-whipping which can cause separation.
- The mousse can be made a day ahead for best flavor and texture.
- Optional garnishes add color, texture, and contrast to the smooth mousse.
