Milchig Mousse Lotus Cups

Faigy Grossman Faigy Grossman
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I tasted these dreamy cheese cups at my daughter-in-law’s house when she was a kallah and was easily convinced that they’re worth every calorie! Thanks, Ruchi, for this scrumptious recipe, and for testing it in my house during your Pesach vacation.

 

20m 10
Medium Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat

Directions

Prepare the Mousse Lotus Cups

  1. Prepare 20 four ounce (110-gram) mousse cups and set aside. Combine cookie crumbs with melted butter and set aside a third of the crumbs in a separate bowl.

  2. Divide remaining two-thirds of crumbs mixture evenly between mousse cups. In a large mixing bowl, beat heavy cream with vanilla pudding until stiff. Add confectioners’ sugar and white cheese and fold to combine.

  3. Divide cheese mixture between cups, using a piping bag if desired (so the sides of the serving cups stay clean).

  4. Sprinkle remaining Lotus mixture over mousse cups and freeze until ready to serve.

  5. Defrost before serving, and serve very cold.

Credits

Description:

Yields 20 mousse cups

Description:

Photography by Moishe Wulliger

Food Styling by Renee Muller

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2 Comments

raizy klein •

could this recipe be frozen and defrosted at a later date?

TM •

Milchig Mousse Lotus Cups What would be an alternative to Tnuva G’vinah Limricha that we can get in the USA?
Would I use whipped cream cheese, sour cream...?

Raquel Malul Kosher.com Team •
Reply to TM

You can try whipped cream cheese, sour cream or farmers cheese or if you want to make it lighter you can try plain greek yogurt.