Mousse dessert

Cream, Cream cheese, Chiffon cake, Confit filling, Milk, Erythritol, Water, Gelatin, Cooking salt

Let it stand: 30 min, Mix: 5 min, Boil: 5 min, Mix: 5 min, Whisk with a mixer: 5 min, Cooking: 5 min, Freeze: 5 min, Cooking: 5 min, Freeze: 10 h, Chill in the refrigerator: 6 h

Soak the gelatin (7 g) in water (35 g). Leave for 20–30 minutes to swell.

Mix the milk (50 g), sweetener (50 g), salt (0.5 g), and vanilla (optional). Bring the mixture to a boil. Remove from heat. Add the swollen gelatin. Stir until completely dissolved.

Add the mixture to the cottage cheese (180 g). Mix until smooth.

Whip the cream (33–35%, 320 g) until soft and fluffy.

Gently combine the whipped cream with the cheese mixture. Stir until smooth.

Fill the molds with the mousse up to 2/3 full. Place in the freezer for 5 minutes.

Add the berry filling (80–100 g of coulis or confit). Pour in the remaining mousse. Place the sponge cake on top. Press down lightly. Cover with plastic wrap in contact. Place in the freezer for at least 10 hours.

Remove from the mold. Thaw in the refrigerator for 6–8 hours before serving.

Store the finished dessert in the refrigerator for up to 48 hours. In the freezer — for up to 2 months.