Light, airy, and Persian-inspired — this pistachio rosewater cottage cheese mousse is an elegant, high-protein treat that’s quick to whip up and packed with floral flavor.
Why This Mousse is Different
This wasn’t supposed to be a recipe. I was just hunting for something a little sweet, a little fancy, and not at all fussy — the kind of thing you can make between laundry loads or while your kid tells you about their dream in extreme detail.
I spotted a tub of cottage cheese in the fridge, sat it on the counter, and thought, what if we dressed you up a bit?
The result? A mousse that’s soft and pillowy, like whipped cream had a quiet moment of elegance. The pistachio butter brings a subtle nuttiness, almost like the inside of a warm baklava. And that rosewater… it’s floral and fragrant, but in the loveliest way — not overwhelming, just enough to make you pause and go mmm, what is that?
This isn’t one of those nostalgic hand-me-down recipes. It’s new. Fresh. A little unexpected. A Persian-inspired cottage cheese dessert that feels just right for right now — light, quick, and pretty enough to bring to a friend’s dinner but simple enough to make on a Tuesday night.
Eva’s Note: If you love creative takes on familiar ingredients, don’t miss this another elegant cottage cheese dessert idea.
Printable Recipe Card : Pistachio Rosewater Cottage Cheese Mousse
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Pistachio Rosewater Cottage Cheese Mousse
- Total Time: 2 hours 10 minutes (includes chilling)
- Yield: 3–4 small servings
Description
A light and elegant no-bake dessert that blends the floral charm of rosewater with the creamy richness of pistachio butter and cottage cheese. Persian-inspired and surprisingly simple, this mousse is perfect for weeknight indulgence or a beautiful finish to a dinner party.
Ingredients
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1 cup full-fat cottage cheese
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2 tbsp pistachio butter (unsweetened)
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1 tbsp culinary-grade rosewater
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2 tsp unflavored gelatin
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¼ cup allulose (or sweetener of choice)
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¼ cup hot water (to dissolve gelatin)
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Optional toppings: crushed pistachios, dried rose petals, edible gold flakes
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Instructions
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Bloom gelatin: In a small bowl, stir 2 tsp gelatin into ¼ cup hot water. Let sit for 5 minutes.
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Blend base: In a blender, combine cottage cheese, pistachio butter, rosewater, and allulose. Blend until smooth.
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Add gelatin: Pour in bloomed gelatin and blend again until fully incorporated.
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Taste and adjust: Add more rosewater or sweetener to your liking.
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Chill: Pour mousse into serving glasses. Cover and refrigerate for 2+ hours, or until set.
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Garnish and serve: Top with crushed pistachios, rose petals, or gold flakes just before serving.
Notes
Cottage cheese tip: Use small curd and low-sodium for the smoothest finish.
Rosewater: Go easy at first — too much can be overpowering.
Pistachio butter: Look for pure, unsweetened versions for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Persian-inspired
Keywords: Pistachio Rosewater Cottage Cheese Mousse, Persian-inspired cottage cheese desserts, rosewater dessert recipes with cottage cheese, pistachio rosewater protein mousse
Ingredients You’ll Need
You don’t need a ton to make this mousse — just a few thoughtful ingredients that play really well together. Here’s what you’ll need:
- 1 cup full-fat cottage cheese
- 2 tbsp pistachio butter
- 1 tbsp rosewater (make sure it’s culinary-grade)
- 2 tsp unflavored gelatin
- ¼ cup allulose (or any sweetener you love — maple syrup works too)
- ¼ cup hot water (to dissolve the gelatin)
- Optional toppings: crushed pistachios, dried rose petals, edible gold flakes if you’re feeling fancy
A few quick notes from my kitchen to yours:
- Cottage cheese: I like using full-fat and small-curd for the smoothest texture. If yours is on the salty side, give it a quick taste first — you might want to ease up on the sweetener.
- Pistachio butter: You want the real-deal kind — just pistachios, no added sugar. It’s silky, nutty, and blends like a dream. If you only have pistachio paste, that’ll work too, but it may be thicker and a touch sweeter.
- Rosewater: This is where the magic happens. You’ll find culinary-grade rosewater at Middle Eastern or Indian grocery stores, or online. A little goes a long way — start with a tablespoon, blend, then taste. You can always add a bit more.
- Sweetener: I used allulose because it melts right in and doesn’t overpower the floral notes. But honestly, use what feels right — this recipe is forgiving.
Eva’s Note: This one totally fits the bill for rosewater dessert recipes with cottage cheese — unique, floral, and just special enough to turn a regular evening into something memorable.
How to Make Pistachio Rosewater Cottage Cheese Mousse
There’s something deeply satisfying about a dessert that comes together with just a blender and a spoon — no ovens, no mixers, no drama. This is one of those desserts.
Here’s how to bring this mousse to life:
- Bloom the gelatin.
In a small bowl, stir 2 teaspoons of unflavored gelatin into ¼ cup hot water. Give it a good mix, then let it sit for about 5 minutes to fully dissolve and bloom. - Blend the base.
In a blender or food processor, combine 1 cup cottage cheese, 2 tablespoons pistachio butter, 1 tablespoon rosewater, and ¼ cup allulose (or sweetener of choice). Blend until it’s completely smooth — you’re looking for a texture somewhere between yogurt and whipped cream. - Add the gelatin.
Pour the bloomed gelatin into the blender and blend again for 15–20 seconds, just to make sure it’s fully mixed in. - Taste and adjust.
Give it a little taste. Want it more floral? Add another tiny splash of rosewater. Need it sweeter? You know what to do. This is your moment to make it just right for you. - Chill the mousse.
Spoon or pour the mousse into 3–4 small glasses, ramekins, or jars — whatever makes you smile. Smooth the tops with the back of a spoon. Cover and refrigerate for at least 2 hours, or until the mousse has set. - Decorate and serve.
Right before serving, top with crushed pistachios, dried rose petals, or edible gold flakes if you’re going for that restaurant-level sparkle.
Eva’s Note: The mousse sets best if you give it a good blend before chilling — don’t skip the aeration step. It’s the secret to that soft, spoonable texture.
Like creative no-bake desserts with cottage cheese? You might also fall for this unique no-bake dessert idea. It’s another beauty with unexpected flavor.
How to Serve & Store It
This mousse is the kind of dessert that looks like you tried way harder than you actually did — my favorite kind. Once it’s chilled and set, here are a few sweet ways to serve it up:
- Spoon into coupe glasses for a simple, elegant presentation
- Top with crushed pistachios for a pop of texture and color
- Sprinkle dried rose petals — they’re delicate and fragrant, and just plain pretty
- Add edible gold flakes if you’re feeling a little extra (zero regrets)
- Serve with tiny demitasse spoons — because cute always tastes better
Presentation Tip: Let the mousse set directly in the serving cups — no need to unmold. The charm is in the simplicity.
As for storing leftovers (if there are any):
- Keep covered in the fridge for up to 3 days
- Best texture is within the first 24–36 hours
- Don’t freeze it — the gelatin doesn’t love that journey
Eva’s Note: This is a make-ahead dream. I love prepping a few on Sunday night and feeling like a tiny dessert fairy all week.
Frequently Asked Questions about Pistachio Rosewater Cottage Cheese Mousse
How do you make mousse with cottage cheese?
You blend it smooth first — that’s the secret. Then mix in whatever flavors you’re craving (in this case, pistachio and rosewater), and add something to help it set, like gelatin. Chill it for a couple of hours, and you’ve got a texture that’s somewhere between whipped cream and panna cotta — soft, silky, and spoonable.
Is rosewater safe to use in desserts?
Yes! Just make sure it’s labeled culinary-grade — that’s key. It’s been used for centuries in Persian and Indian sweets. The moment you open the bottle, you’ll know — it smells like spring in a glass: floral, gentle, and just a little bit mysterious.
What is pistachio butter?
It’s a smooth, spreadable butter made from pure ground pistachios — no sugar, no fillers. It’s lighter in color than pistachio paste and has this rich, earthy flavor that plays beautifully with floral ingredients. I love how easily it blends into creamy desserts like this.
How to make protein mousse with gelatin?
Bloom the gelatin in hot water first (so it dissolves properly), then blend it into your mousse base while it’s still warm and liquid. Chill everything until it sets. What you end up with is a mousse that holds its shape but still melts the moment it hits your tongue — like a little cloud.
Share Your Twist
I always say: recipes are just suggestions in a cute font. So if you’ve got ideas to make this mousse your own — I’m all ears.
Would you try it with a touch of cardamom? A little orange blossom water? Maybe swap the pistachio butter for almond or tahini? (Honestly, tahini + rosewater might be a whole moment…)
If you do your own spin, I’d love to see it. Leave a comment, tag me on Instagram, or shoot me a message — it makes my day when you bring these recipes into your kitchen.
And hey, if you haven’t already, come hang with me on Facebook — I share little behind-the-scenes moments, new recipes, and real-life kitchen wins (and messes) there every week.
With love and rose petals,
— Eva