Goat Cheese Mousse with Lemony Thyme Macerated Blueberries
Chocolate mousse is great and all, but what about cheese?! This untraditional style mousse is heavy on the cheese, of the goat variety, is delightfully tangy and sweet, and is paired with the most delicious lemony thyme blueberries for a hit of fiber that rounds out this decently high-in-protein dessert beautifully. Perfect for hot summer days when you can’t be bothered to turn the oven on, and just need something cool, refreshing and not-too-sweet to indulge in.
Mousse
- 4 oz goat cheese (softened, room temp)
- 1/2 cup cottage cheese (blended)
- 2 tbsp collagen peptides
- 5 tsp sugar (or honey)
- 2 tsp lemon juice
- 1/3 cup whipped cream
Macerated Blueberries
- 1 cup Blueberries (halved)
- 1 tsp Sugar
- 1 lemon (zest)
- 2 tsp fresh thyme
The Rest
- Marcona almonds (to serve, optional)
- Make the mousse. Whip the cream and blend the cottage cheese till smooth. Whip the soft goat cheese with the blended cottage cheese, collagen, sugar and lemon juice until combined and the sugar is dissolved. Spoon the mousse into two martini glasses or serving dishes, cover and refrigerate at least 2 hours to chill and set.
- Make the blueberries. Massage 1/2 the lemon zest with the sugar until it’s the consistency of wet sand, then toss with the blueberries, remaining zest, and thyme.
- Assemble and serve. Spoon the blueberries over the mousse, top with more thyme and some toasted Marcona almonds if you’d like and enjoy!
MICRONUTRIENT HIGHLIGHTS
52% copper, 28% vitamin A, 24% vitamin B2, 23% phosphorus, 17% vitamin K, 14% vitamins B6 + C, 13% calcium
DessertFrenchblueberry, cottage cheese, lemon, mousse