Cheese Mousse with Cookie Crumble and Berries
This is a light, layered dessert in a glass built on a homemade cheese mousse: whipped cream makes it airy, while firm dry quark gives it protein richness and a characteristic tang. The crunchy crumble of shortbread cookies contrasts with the tender cream, and fresh berries add brightness and freshness.
Serving it in clear glasses turns plain quark with cream into a striking trifle, a no-bake dessert that comes together in a few minutes. It works well as the finish to a breakfast or a light lunch.
Good to know: Use firm, dry quark specifically: a wet, grainy one will make the mousse runny. If needed, drain it in cheesecloth to let the whey run off.
- Whip the cream cold and to stiff peaks, but don’t overbeat it, or it will break into butter.
- Crush the cookies to a fine crumble rather than dust, so the crunch survives in the layers.
- Any seasonal berries work, strawberries, raspberries, blueberries; in winter you can use thawed berries, draining off the excess juice first.
Assemble the dessert shortly before serving, otherwise the cookie crumble will go soggy. The finished glasses can sit in the fridge for up to an hour to let the mousse firm up a little.
Part of International cuisine — 12 more recipes in the section.
You might also like
Ingredients
Instructions
Combine the cream with the sugar and whip into an airy, fluffy mass. Separately, blend the quark with two tablespoons of the whipped cream, then fold it into the rest of the cream.
Crush the cookies in a mortar into a fine crumble. Rinse the berries well and cut larger ones into a few pieces.
Layer the cookie crumble, cheese mousse, and berries into clear glasses, alternating the layers. Garnish with berries and mint on top, then serve.
Reviews
There are no reviews yet.