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
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add the custard mass with chocolate to the cottage cheese, pour in the juice with gelatin.
  5. Mix well with a mixer.
  6. Whisk the remaining cold cream with powdered sugar.
  7. Mix the whipped cream with the curd mass.
  8. 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.
  9. 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!
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