Espresso with Cottage Cheese, Lime and Brazil Nut Mousse

The lime sweet zest of this creamy, nutty mousse is the perfect counterpoint to the rich aromatic flavours of the Grand Cru Volluto.

Icon - Inspiration - Level
Icon - Time 20 min. Icon - Level Medium

Here is what you need

Ingredients

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  • capsule of Grand Cru Volluto
  • 550 g / 19.4 oz of cottage cheese
  • 100 g / 3.5 oz of sugar
  • Juice of 1 lime
  • egg whites
  • sheets of gelatine or a teaspoon of agar
  • 80 g / 2.8 oz of Brazil nuts
  • ramekins
  • Pan

Materials

  • ramekins
  • Pan

Let's make it!

  • Toast the Brazil nuts in a pan without any grease and chop finely
  • Put to one side
  • Soak the sheets of gelatine in cold water to soften them
  • Zest and juice the lime
  • Boil 100 ml of water with the sugar and lime juice for 5 minutes
  • Take off heat and add the drained gelatine and grated zest
  • Beat the egg whites and stiff
  • Pour three quarter of the boiling syrup over the egg whites while whisking, then fold the cottage cheese into the mixture
  • Divide the chopped nuts between 6 ramekins and then cover them with the cottage cheese mousse
  • Pour the rest of the lime syrup over them and place in the fridge for 4 hours
  • Serve with a Volluto Grand Cru

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Volluto 4 Chart - Intensity
Volluto Decaffeinato 4 Chart - Intensity
Volluto 4 Chart - Intensity
Volluto Decaffeinato 4 Chart - Intensity

Espresso with Cottage Cheese, Lime and Brazil Nut Mousse

  • Icon - Time 20 min.
  • Icon - Level Medium

Materials

  • ramekins
  • Pan

Recommended Nespresso coffees

Ingredients

  • capsule of Grand Cru Volluto
  • 550 g / 19.4 oz of cottage cheese
  • 100 g / 3.5 oz of sugar
  • Juice of 1 lime
  • egg whites
  • sheets of gelatine or a teaspoon of agar
  • 80 g / 2.8 oz of Brazil nuts

Inspirations

Icon - Inspiration - Level

Let's make it!

  • Toast the Brazil nuts in a pan without any grease and chop finely
  • Put to one side
  • Soak the sheets of gelatine in cold water to soften them
  • Zest and juice the lime
  • Boil 100 ml of water with the sugar and lime juice for 5 minutes
  • Take off heat and add the drained gelatine and grated zest
  • Beat the egg whites and stiff
  • Pour three quarter of the boiling syrup over the egg whites while whisking, then fold the cottage cheese into the mixture
  • Divide the chopped nuts between 6 ramekins and then cover them with the cottage cheese mousse
  • Pour the rest of the lime syrup over them and place in the fridge for 4 hours
  • Serve with a Volluto Grand Cru

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