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