EASY CHEESY LEMON MOUSSE

Texture, taste and tang combine irresistibly in this treat 125g American-style cream cheese, softened 250g tub smooth cottage cheese 75g sticky brown sugar 250g tub mascarpone cheese Juice and zest of 1 lemon 2 extra-large egg whites

125g American-style cream cheese, softened 250g tub smooth cottage cheese 75g sticky brown sugar 250g tub mascarpone cheese Juice and zest of 1 lemon 2 extra-large egg whites Place the cream cheese in a bowl and beat until soft and smooth. Add the cottage cheese and sugar and beat again until combined, then stir in the mascarpone, lemon juice and lemon zest. In a separate bowl, whisk the egg whites until stiff peaks form. Using a metal spoon, gently fold the egg whites into the cream cheese mixture. Spoon or pipe the mixture into six serving bowls or tumblers, and refrigerate overnight, until set. Serve chilled with ginger biscuits and seasonal berries or fruit. Serves 6