Creamy Curd Mousse with Gelatin

The most delicious, tender, airy, for cakes and dessert! You can serve curd mousse with gelatin as an independent dish, garnished with fresh berries and fruits. It tastes almost like ice cream, only without freezing. You can also use it to coat cake layers and decorate cakes!
cook time: 2h 30 min
Isla Thatcher
Creamy Curd Mousse with Gelatin

Nutrition Facts (per serving)

255
Calories
12g
Fat
19g
Carbs
7g
Protein

Ingredients (3 portions)

Basic:

Sugar 120 g
Water 40 ml
Gelatin 8 g
Cream (33%) 300 ml
Cottage cheese 200 g
Zest 10 g

Recipe instructions

Step 1

Step 1
How to make curd mousse with gelatin? Prepare the necessary ingredients. Take cottage cheese with about 5-9% fat content, and cream — at least 33% (it should be cold). Wash the lemon and pour boiling water over it. Then dry with napkins. Grate its zest on a fine grater.

Step 2

Step 2
Soak the gelatin in cold water and leave to swell for 15 minutes. Then dissolve the gelatin over low heat until its grains are completely dissolved. But since gelatin comes in so many varieties, prepare it according to package directions!

Step 3

Step 3
Combine cottage cheese with grated lemon zest in a separate bowl. Beat the resulting mass with a blender until smooth. Beat carefully so that the mass does not fly apart.

Step 4

Step 4
Pour the cold cream into a suitable container and beat with a mixer or blender into a fluffy, stable foam, gradually adding sugar (you can replace it with powdered sugar).

Step 5

Step 5
While whisking continuously, pour the hot gelatin into the whipped cream. Beat the mixture until smooth.

Step 6

Step 6
Gently fold the whipped cream into the curd mixture. Mix everything with a whisk until smooth. But donʼt go too hard or youʼll lose the fluffiness of the whipped cream.

Step 7

Step 7
Place the curd and cream mixture into bowls or molds and refrigerate for about 2 hours.

Step 8

Step 8
A delicious dessert is ready! It can also be used as a layer for a cake. Or to decorate the top and sides of a cake. The mousse is quite dense and with the help of a pastry bag you can pipe any shapes from it — they will retain their shape. Bon appetit!

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