Cottage Cheese Cream with Gelatin
Delicately smooth and wonderfully delicious, perfect for impressive desserts! This light, airy cottage cheese cream holds its shape well, making it suitable for layering sponge cakes, decorating desserts or serving as a quick standalone treat.
Updated : 08 September, 2026
Easy
About 20 min.
Ingredients
300 grams
Curd
400 grams
Sour cream
150 grams
Sugar
8 grams
Vanilla sugar
2 tablespoon
Gelatin
4 tablespoon
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose soft cottage cheese and use the richest sour cream available; 20% fat works well. You can replace the vanilla sugar with a small amount of vanilla powder. If the cottage cheese is grainy, press it through a sieve or blend it with an immersion blender.
Step 2
Pour the cold boiled water over the gelatin and leave it to bloom for approximately 10 minutes.
Step 3
Place the cottage cheese in a large bowl, add the sour cream and mix.
Step 4
Add the sugar and vanilla sugar, then mix again. If using concentrated vanilla powder instead, add only a small pinch, as too much may make the cream bitter.
Step 5
Blend the mixture with an immersion blender until completely smooth.
Step 6
Melt the bloomed gelatin over a double boiler. Bring some water to a boil in a saucepan, place a smaller pan or heatproof bowl with the gelatin over it without letting the bottom touch the water, and stir until the gelatin dissolves completely. Do not allow it to boil.
Step 7
Leave the gelatin to cool slightly, then add it to the cottage cheese mixture in small portions while blending continuously. Continue until all the gelatin is incorporated.
Step 8
Leave the cream in a cool place for a short time, but do not refrigerate it yet.
Step 9
Use the finished cottage cheese and sour cream mixture as a dessert, a filling between sponge cake layers or a cream for decorating cakes and other pastries.
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