Cottage Cheese Mousse Easter Cake Recipe
Delicate, fragrant, airy Easter mousse cake made of cottage cheese with tangerine flavor. Such a mousse Easter cake made of cottage cheese is an incredibly delicious, "angelic" dessert that simply melts and spreads on the tongue. This is a dessert that everyone will definitely like.
Servings 2
Cook Time 30 minutes
Ingredients
- 180 gram Cottage cheese fat content not less than 9%
- 50 gram White chocolate
- 1 piece Egg yolk
- 50 milliliters Tangerine juice
- 4 gram Gelatin
- 130 milliliters Cream (30%)
- 1 tablespoon Sugar powder
- 2 teaspoons Tangerine zest
- 1 pack Vanilla sugar
Instructions
- Prepare the initial products. I squeezed tangerine juice out of one large tangerine. And the juice and zest can be made from a slice of fresh orange. Break the chocolate into small pieces. Gelatin is poured into the juice. In a small saucepan, mix the yolk, vanilla sugar and 50 ml of cream. The remaining cream is removed for a while in the refrigerator.
- Put gelatin with juice in a slow cooker for 20 seconds and dissolve. Mash the cottage cheese. If there are grains in the cottage cheese, wipe it through a sieve.
- Put a saucepan with yolk and cream on a water bath and, constantly stirring, cook until sour cream thickens. Remove from the heat and add the chocolate. Stir until it melts completely.
- Add the custard mass with chocolate to the cottage cheese, pour in the juice with gelatin.
- Mix well with a mixer.
- Whisk the remaining cold cream with powdered sugar.
- Mix the whipped cream with the curd mass.
- We cover the molds with cling film and spread the curd mass. I got 500 ml of mass, just 2 glasses of 250 ml each.
- We put the forms in the refrigerator overnight. In the morning, turn the mold onto a plate, carefully remove the film, sprinkle with zest on top, decorate as desired. ready! happy Easter!