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Easy Cottage Cheese Lemon Mousse Recipe

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4.5 from 48 reviews

This Easy Cottage Cheese Lemon Mousse is a light, creamy dessert bursting with fresh lemon flavor. Made with full-fat cottage cheese, fresh lemon zest and juice, and whipped heavy cream, it offers a refreshing and healthy twist on traditional mousse. Perfect for a make-ahead treat, this mousse combines smoothness and tanginess in a delightfully airy texture.

Ingredients

Cottage Cheese Base

  • 24 oz full-fat cottage cheese (approx. 3 cups)
  • 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

  1. Drain Cottage Cheese: 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 2 hours, ideally overnight, to remove excess whey for a thick, stable mousse.
  2. Puree Cottage Cheese: Transfer the drained cottage cheese to a food processor or high-speed blender. Process on high for 2-3 minutes, scraping down sides occasionally, until completely smooth and creamy. Transfer to a large mixing bowl.
  3. Add Lemon Zest and Juice: Zest both lemons directly over the cottage cheese bowl, avoiding the bitter white pith. Cut lemons in half and squeeze out 1/4 cup of fresh lemon juice using a citrus juicer. Strain juice and add to the cottage cheese mixture.
  4. Mix Sugar and Flavorings: Add granulated sugar, vanilla extract, and a pinch of salt to the mixture. Thoroughly mix with a rubber spatula until sugar dissolves. Taste and adjust sweetness or tang if needed.
  5. Whip Heavy Cream: Chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes. Pour cold heavy cream into the bowl and whip on medium-high speed until soft to medium peaks form. Be careful not to over-whip.
  6. Fold in First Portion of Cream: Add about a quarter of the whipped cream to the lemon cottage cheese base. Gently fold it in with a rubber spatula to lighten the mixture.
  7. Fold in Remaining Cream: Add the rest of the whipped cream and carefully fold it in using a cut and fold motion until the mousse is uniformly combined and light, without streaks or overmixing.
  8. Chill the Mousse: Spoon or pipe the mousse into serving dishes or one large bowl. Cover loosely with plastic wrap and refrigerate for 4 hours or overnight for best texture and flavor.
  9. Serve and Garnish: Before serving, garnish with optional toppings such as fresh berries, lemon slices or curls, fresh mint leaves, or crumbled shortbread cookies. Serve immediately.

Notes

  • Draining the cottage cheese thoroughly is key to achieving a thick and stable mousse.
  • Using fresh lemon zest and juice intensifies the bright lemon flavor.
  • Chilling the mixing bowl and whisk before whipping cream helps achieve perfect peaks.
  • Fold whipped cream gently to avoid deflating the light mousse texture.
  • The mousse can be made a day ahead and refrigerated for convenience.
  • Optional garnishes add flavor, texture, and visual appeal.
  • Full-fat cottage cheese provides the best creamy texture; low-fat alternatives may be too watery.

Find it online: https://hotsavors.com/easy-cottage-cheese-lemon-mousse-recipe/