Why didn't my dessert set?

You might not have heated the gelatin enough, added too much liquid, or not allowed enough time – leave it in the fridge for 2–3 hours.

Can I replace gelatin with agar-agar?

Yes, but agar-agar requires boiling and sets at room temperature. Use 1 part agar to 2 parts gelatin by weight (i.e., 10 g agar for this recipe).

How can I make it sweeter?

Add more sweetener to taste or use a sweeter berry juice. Remember cranberries are tart, so don't be shy.

Can I use dried cranberries?

Not recommended – dried cranberries will change the texture significantly. Use fresh or frozen instead.

Cranberry dessert

Name: Cranberry dessert
Total time: 60 min
Yield: 2 порции
Cuisine: International
Ingredients: Cranberry — 300 g; Cottage cheese — 200 g; Cream — 50 g; Bulk sweetener — 30 g; Gelatin — 20 g; Vanillin — 2 g

75min

602g

Nutrition per 100g

115

This dessert is a true delight for those who watch their figure but can't resist a sweet treat. The creamy, velvety texture of the cottage cheese mousse combined with the tangy-sweet cranberry flavor melts in your mouth. It's perfect for a light snack, a dessert table, or even a festive menu. Easy to make and looks restaurant-worthy.

BreakfastAt the TableDessertSnack

WHAT YOU WILL NEED

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6 products

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SIMPLE PROCESS

Step by step recipe

The key to this recipe is properly preparing the gelatin. Let it bloom in cold water for at least 15 minutes, then dissolve it in a water bath without boiling. Cottage cheese and cream should be at room temperature for a smooth mixture. Beat everything with a mixer until fluffy, then gently fold in the gelatin. The dessert needs at least 60 minutes in the fridge to set.

Step 1

Bloom the Gelatin

Sprinkle 20 g (0.7 oz) gelatin over 100 ml (about ½ cup) of cold boiled water. Let it sit for 15–20 minutes to bloom.

Step 2

Prepare the Berries

Rinse 300 g (10.6 oz) of cranberries, thaw if frozen. Blend them into a purée or press through a sieve to remove skins.

Step 3

Mix the Cottage Cheese Base

In a bowl, combine cottage cheese (200 g / 7 oz), cream (50 g / 1.8 oz), granulated sweetener (30 g / 1 oz), and vanilla powder (2 g). Beat with a mixer until smooth and creamy.

Step 4

Add Gelatin and Cranberries

Melt the bloomed gelatin in a water bath until liquid, but do not boil. Pour it into the cottage cheese mixture, add the cranberry purée, and beat with a mixer until well combined.

Step 5

Pour into Molds and Chill

Divide the mixture into individual molds or a single large dish. Refrigerate for at least 60 minutes to fully set.

CHEF'S TIP

Choose Full-Fat Cottage Cheese

For a creamy texture, use cottage cheese with at least 5% fat. Low-fat versions will make the dessert dry and grainy.

Don't Overheat the Gelatin

Boiling gelatin destroys its gelling power. Heat it in a water bath just until dissolved, never let it boil.

Use Fresh or Frozen Cranberries

If using frozen, thaw and drain excess liquid. For a smoother result, press the berries through a sieve to remove skins.

Allow Enough Setting Time

Don't rush to unmold – refrigerate for at least 1 hour, preferably 2–3 hours, for a firm and bouncy texture.

SUBSTITUTIONS

Add your taste

Replace Cranberries with Raspberries or Strawberries You'll get a different berry mousse. Keep the same amount (300 g), but note that sweeter berries may require less sweetener.
Use Honey Instead of Granulated Sweetener Honey adds natural sweetness and aroma. Use 40–50 g honey to taste, but calories will increase.
Make a Dairy-Free Version Replace cottage cheese and cream with plant-based alternatives (e.g., coconut yogurt and coconut cream). Ensure they are full-fat for good texture.
Add a Crunchy Layer Place crushed cookies or nut crumbs at the bottom of the molds – you'll get a parfait dessert with texture contrast.

HOW TO STORE

How to Store Cranberry Dessert

Keep the dessert in the fridge in an airtight container or covered with plastic wrap for up to 3–4 days. Before serving, let it sit at room temperature for 5–10 minutes for a softer texture. Not recommended for freezing, as it will become watery and lose shape upon thawing.

GOOD TO KNOW