No-Bake Whipped Cottage-Cheese Peach Mousse Cups

Serves 4 · 20 min prep · 5 min cook

Ingredients

• 2 cups full-fat cottage cheese
• 3 medium ripe peaches
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 pinch pinch of fine salt
• 1/2 cup heavy cream
• 1 cup cornflakes
• 2 tbsp unsalted butter
• 1 tbsp light brown sugar
• 1/4 tsp ground cinnamon
• for garnish fresh mint leaves

Instructions

1. 1Pit the peaches and dice two of them into small bite-size pieces; place the dice in a bowl, toss with a little lemon juice and a drizzle of honey, then chill while you work.
2. 2Roughly chop the remaining peach and add it to a blender or food processor with the cottage cheese, remaining honey, vanilla, remaining lemon juice, and salt.
3. 3Blend on high until completely smooth and fluffy, scraping down the sides once or twice so no curds remain; taste and adjust sweetness if needed.
4. 4In a cold bowl, whip the heavy cream to soft peaks with a hand mixer, then gently fold the whipped cream into the peach-cottage cheese mixture until light and mousselike.
5. 5Melt the butter in a small skillet over medium heat. Add the cornflakes, brown sugar, and cinnamon; toss constantly for 2 to 3 minutes until the flakes are glossy, fragrant, and lightly toasted. Spread on a plate to cool completely.
6. 6Spoon a layer of the peach mousse into four serving cups or jars. Top with a spoonful of the reserved diced peaches, then another layer of mousse.
7. 7Finish each cup with a generous scatter of the cooled cinnamon-cornflake crunch and a few extra peach pieces.
8. 8Cover and refrigerate at least 30 minutes (or up to 4 hours) so the mousse firms slightly and the flavors marry.
9. 9Just before serving, garnish with a tiny mint leaf if desired and serve cold with an extra drizzle of honey at the table.