Description
A light and elegant dessert featuring creamy whipped cottage cheese, tangy homemade lemon curd, and delicate edible violets for a touch of spring.
Ingredients
Scale
For the Crust:
- 1 cup full-fat cottage cheese
- 1/4 cup heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 4 tablespoons unsalted butter, cubed
- 1/4 cup edible violets (fresh or dried)
- Pinch of salt
Instructions
1. Prepare the Crust:
- In a blender or food processor, combine cottage cheese, heavy cream, honey, and vanilla extract. Blend until smooth and fluffy, about 2-3 minutes. Transfer to a bowl and chill.
- For the lemon curd: In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, and zest. Place over a saucepan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.
- Remove lemon curd from heat and whisk in butter until melted and smooth. Strain through a fine-mesh sieve to remove any lumps, then let cool to room temperature.
- To assemble: Spoon whipped cottage cheese into serving glasses or cups. Top with a layer of lemon curd. Garnish with edible violets just before serving.
- Serve immediately or refrigerate for up to 2 hours. Enjoy chilled.
Notes
You can customize the seasonings to taste.