Difficulty: [usr 3]
Prepare the cream cheese mousse: Mix and beat the cottage cheese with the sugar until smooth and creamy.
Whisk the 2 egg whites until stiff, adding a pinch of salt. Gradually pour in the vanilla sugar while whisking.
Gently fold the egg white mixture into the sweetened cottage cheese.
Add the essence of bitter almonds to the cottage cheese mousse along with the lemon zest.
Spoon the mousse into circles, smooth the tops with a spatula, then chill in a blast chiller and unmold.
Allow to thaw for at least 2 hours in the refrigerator.
Coat generously with grated coconut and position in the center of the plate.
Drizzle with apricot coulis and create decorative ribs with raspberry coulis. Garnish with physalis.
Recipe from the prestigious École Lenôtre, courtesy of Elle & Vire. A timeless French patisserie classic refined by master chefs.
