Recipe: Cottage Cheese Mousse with Raspberry Coulis

- Rinse the raspberries and put them in the blender with the lemon juice, blend until you obtain a thick coulis, set aside in the refrigerator
- Put the cottage cheese with the sugar in a bowl
- In another bowl, whip the egg whites until very stiff peaks with a pinch of salt, then at the end, add the icing sugar in a stream while continuing to whisk.
- Mix the two preparations with a flexible spatula
- Divide the cottage cheese mousse into glasses and refrigerate for 1 hour
- Then drizzle the mousses with raspberry coulis and decorate with whole raspberries as desired.