International kitchen

Marshmallow cheese mousse

Name: Marshmallow cheese mousse
Cook time: 120 min
Total time: 120 min
Yield: 8 servings
Cuisine: International
Ingredients: 250 grams of cottage cheese; 150 grams of Smetana; 125 grams (3 paired pieces) Zephyr

How to prepare "Cold curd mousse with marshmallow": cottage cheese, Smetana and Zephyr. Step-by-step recipe with a photo, 9 stages, total time - 2 hours.

PrepNot statedCook120 minServes8LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 5 method steps from beginning to end.
Measure and arrange all 3 listed ingredients.
Set aside about 120 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
I offer a simple and affordable recipe for mousse from cottage cheese and marshmallow from the book "About Sweet". Mousse is an excellent independent dish, and can also be used in fruit salads, cakes and cakes.
02
Prepare: cottage cheese, marshmallow vanilla, coffee or to your taste and sour cream, better fatty.
03
Then, throw in the stains and add the stained stains and the stained stains. Stir it up.
04
First, rub or punch with a submersible blender knife all the ingredients into a homogeneous mass, and then beat the mixer with a wreath.
05
It is advisable to whip in 3 times, each time cooling the dessert in the refrigerator for at least half an hour, and possibly longer. Then put the mousse in the cremancs. Decorate it to taste. Enjoy your meal!

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Нина Минина-Р; view original image record .