Lime Mousse Cake

Name: Lime Mousse Cake
Ingredients: 150 g shortbread cookies; 50 g butter; 20 g shredded coconut; 300 g soft cottage cheese; 200 g cream cheese; 200 g sour cream; 200 g heavy cream 33%; 120 g powdered sugar; 10 g gelatin; 10 g vanilla sugar; juice and zest of 1 lime; 1 lime

Today I'm sharing a new, light no-bake mousse cottage cheese cake. The crust is the classic cookie base — I also added shredded coconut, though that's optional. For the white mousse, I used soft 10% cottage cheese along with equal parts cream cheese (preferably not too salty), 20% sour cream, and 33% heavy cream. The cake ends up being made with four kinds of creamy ingredients, which gives it an incredibly delicate, rich, creamy-cheesy flavor! For an exotic, zesty twist, I used lime. Grab two limes when you're at the store — the second one is for decorating the cake! The result is an absolutely delicious, incredibly tender, smooth, melt-in-your-mouth cake!

Ingredients:

Crust:
150 g shortbread cookies
50 g butter
20 g shredded coconut
White Mousse:
300 g soft cottage cheese
200 g cream cheese
200 g sour cream
200 g heavy cream 33%
120 g powdered sugar
10 g gelatin
10 g vanilla sugar
juice and zest of 1 lime
For Garnish:
1 lime

How to cook lime mousse cake

Place the cookies and shredded coconut in a food processor and pulse until finely ground into crumbs. Pour the melted butter over the cookie crumbs and process everything together once more.

Pour the crumb mixture into your pan — I used a 20 cm ring mold — and press firmly and evenly into the bottom. Refrigerate while you prepare the white mousse.

Make the white mousse. Zest the lime using a grater, then squeeze out the juice — I got about 2½ tablespoons. Combine the cottage cheese, cream cheese, sour cream, powdered sugar, vanilla sugar, and lime juice in a bowl. The ingredients should ideally be at room temperature so they blend together more easily. Blend everything thoroughly with an immersion blender — really thoroughly!

Bloom the gelatin in 50 ml of water and let it sit to swell. Then heat it until hot so the gelatin fully dissolves. Let it cool. Pour the gelatin into the mixture and blend everything together again with the immersion blender. The result should be a completely (!) smooth mixture with no cottage cheese lumps. Blend especially thoroughly if you used cottage cheese that isn't soft and uniform — though regardless of the type you use, this step is the most important part of making a mousse cake.