Raspberry cottage cheese dessert
Enjoy a refreshing cottage cheese dessert that blends creamy textures with fruity bursts. This tasty dish combines the smoothness of whipped cream and cottage cheese with tender pearl barley for a rich base, complemented by a delicious raspberry coulis. Topped with honey-toasted muesli and fresh berries, it offers a satisfying crunch in every bite. Whether you serve it chilled or with a warm coulis, this dessert is a vibrant and indulgent treat for everyone.
Ingredients
|
750 ml
Water
|
|
|---|---|
|
100 g
Pearl barley
|
|
|
1 tsp
Coarse salt
|
|
|
150 g
Cottage cheese
|
|
|
1 tbsp
Vanilla extract
|
|
|
250 ml
Whipping cream
|
Raspberry coulis
|
175 g
Fresh or frozen raspberries
|
|
|---|---|
|
4 tbsp
Sugar
|
|
|
125 ml
Water
|
To serve
|
50 g
Muesli
|
|
|---|---|
|
75 g
Strawberries, halved
|
|
|
25 g
Blueberries
|
How to cook pearl barley for the perfect cottage cheese dessert
Begin by rinsing the pearl barley under cold water to remove any residual starch. In a saucepan, combine the pearl barley and water with a teaspoon of salt. Bring the mixture to a boil, then reduce the heat to a simmer, covering the pan. Allow it to cook for about 25-30 minutes, or until the grains are tender but still have a slight bite. Once cooked, drain any excess water and spread the barley on a baking sheet to cool quickly and evenly. This method ensures it doesn't become overly soft, providing a delightful texture contrast in your dessert. For added flavour, consider cooking the barley in a mixture of water and milk or adding a touch of vanilla during the cooking process.
Blend the cottage cheese for an extra creamy texture
To get an ultra-smooth cottage cheese dessert, blend the cottage cheese. Use a food processor, pulsing at first and then blending for one to two minutes while scraping the sides as needed. This step creates a creamy consistency, removes the curdy texture, and helps the cottage cheese blend well with the cold pearl barley and vanilla sugar.
The secret to a flawless raspberry coulis every time
Start with ripe, sweet raspberries – frozen works too, but thaw them fully to avoid a watery sauce. Add the sugar gradually and taste as you go; raspberries vary in tartness. For an extra smooth texture, don’t skip straining, press firmly with the back of a spoon to get every drop. A tiny splash of lemon juice brightens the flavour, while a pinch of salt can enhance the berry sweetness. And here's a pro tip: cool it quickly in the fridge to keep the colour bright and the texture just right when it hits the cold cottage cheese.
Questions about this cottage cheese dessert recipe
Have a few questions while making your cottage cheese dessert? Whether you're wondering how to get that cream just right, swap out pearl barley, or keep your berries looking beautiful, we've got you covered. Here are some quick tips to help you get the best results every time.
How can I whip cream without overdoing it?
To whip cream perfectly – light, airy, and stable – start with cold cream and a chilled bowl. Whip on medium speed and keep a close eye as it thickens. Stop as soon as soft peaks form and hold their shape when you lift the whisk. For this dessert, you want the cream soft and billowy, not stiff – overwhipping can quickly turn it grainy or even buttery. If you’ve gone too far, gently fold in a splash of unwhipped cream to smooth it out.
What can I use instead of pearl barley for my cottage cheese dessert?
If you’re out of pearl barley or want to try something new, there are plenty of tasty alternatives. Cooked quinoa or bulgur offer a similar nutty bite and work well with the creamy and fruity elements of the dessert. Buckwheat or even short-grain brown rice bring a slightly chewy texture that pairs just as beautifully with the cottage cheese. Just be sure whatever you use is cooked until tender but not mushy, so you keep that satisfying contrast in every spoonful.
What’s the best way to clean berries without bruising them?
Rinse them gently in a bowl of cold water rather than under a strong tap stream, which can bruise delicate skins. Swirl them softly with your hands, then lift them out with a slotted spoon or your fingers, don’t pour them out. Let them air-dry on a clean kitchen towel or paper towel in a single layer. Only wash berries just before using them, as moisture speeds up spoilage.
Nutritional values
Nutritional value, per
915 Kcal
| Fibre | 17.2 gram fibers |
| Protein | 35.1 gram |
| Fat | 8.6 gram |
| Carbohydrates | 171.3 gram |
Layer in skyr for a thick, creamy burst of flavour
For an extra-creamy twist on your cottage cheese dessert, try layering in a spoonful of skyr. This Icelandic dairy delight is thick, smooth, and subtly tangy, perfect for adding depth without overpowering the fresh berries or crunchy topping. Use it between layers or swirl it gently with the cottage cheese for a more indulgent texture and a creamy burst in every bite.
Easy garnishing tricks to make your cottage cheese dessert look stunning
A few simple touches can take your dessert from everyday to eye-catching. Try layering your ingredients in a clear glass to show off the colours and textures. Add a few whole berries or a sprig of fresh mint on top for a fresh, vibrant look.
A drizzle of raspberry coulis just before serving adds a pop of colour and elegance. For a final flourish, sprinkle with chopped nuts or a dusting of finely grated dark chocolate, effortless, but instantly impressive.
No vanilla sugar? Here’s how to make your own
If you don’t have vanilla sugar on hand, it’s easy to make a quick version at home. Simply mix granulated sugar with the seeds from half a vanilla pod or stir in a few drops of pure vanilla extract – just enough to lightly scent the sugar without making it wet. Let it sit for a few minutes to absorb the flavour before using.
For a longer-lasting version, store a whole vanilla pod in a jar of sugar and let it infuse over time for a beautifully fragrant staple.
Fresh or frozen raspberries? How to choose for the best cottage cheese dessert
When it comes to making raspberry coulis, both fresh and frozen berries can deliver great results, but frozen often has the edge. They’re picked at peak ripeness, break down quickly when heated, and are available year-round. Just remember to thaw and drain them first to avoid a watery sauce.
Fresh raspberries work too, especially in season, but save those for garnishing where their bright colour and delicate texture can really shine. For a stunning finish, use frozen for the coulis and fresh berries on top.
How to spot the freshest berries at a glance
Choose berries that are plump, firm, and richly coloured. Raspberries should have a vibrant red hue, while strawberries should be deep red with a glossy sheen and green, perky tops.
Steer clear of any that look dull, soft, or show signs of mould, especially hidden at the bottom of the punnet. A sweet, fruity smell is a great indicator of ripeness. And always check for juice stains or moisture inside the packaging, which can signal over ripeness or spoilage.
Leftover cottage cheese? Try this cottage cheese cheesecake next
Have some cottage cheese left from your dessert? Don’t let it go to waste, turn it into a rich and elegant cottage cheese cheesecake. This creamy, tangy twist on a classic features a smooth filling made from blended cottage cheese and skyr, giving it a light yet indulgent texture that melts in your mouth. It's layered over a crunchy whole grain biscuit base and topped with fresh berries and edible flowers for a stunning finish. It’s the ideal next step for your leftover ingredients!
