Servings 6-8
1/2 pound creamed cottage cheese (200 mg)
1/2 cup (125 grams) yogurt
1/2 (125 gram) cup sour cream
1 & 1/2 cups (375 grams ) heavy cream
Put the cottage cheese and yogurt in the blender container and blend until smooth.
Mix the sour cream and heavy cream and beat until stiff enough to fall from the beaters in large blocks. Mix 1/3 cup of the cream into cottage cheese-yogurt blend and then fold in the remainder.
Line a wicker basket with one layer of cheesecloth rinsed under the cold water. Turn the mousse into a basket place. Fold the cheesecloth over the cheese mixture. Place the basket over a mixing bowl and refrigerate at least 24 hours. The mixture should lose at least 2/3 to 3/4 cup whey.
Recipe come from "When French women cook" book by Madeleine Kamman (Gastronomic Memoir).
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