MILCHIG MOUSSE LOTUS CUPS

I tasted these dreamy cheese cups at my daughter-in-law’s house when she was a kallah and was easily convinced that they’re worth every calorie! Thanks, Ruchi, for this scrumptious recipe, and for testing it in my house during your Pesach vacation.

Yelds 20 mousse cups

• 1¼ cups crushed Lotus cookies
  1 stick (½ cup) butter, melted

MOUSSE

• 3 cups heavy cream
• ½ 3.3-oz (95-g) pkg instant vanilla pudding
• ½ cup confectioners’ sugar
• 1 9-oz (250-g) container soft white cheese, such as Tnuva G’vinah Limricha

1. Prepare 20 4-oz (110-g) mousse cups and set aside. Combine cookie crumbs with melted butter and set aside a third of the crumbs in a separate bowl.
2. Divide remaining two-thirds of crumbs mixture evenly between mousse cups. In a large mixing bowl, beat heavy cream with vanilla pudding until stiff . Add confectioners’ sugar and white cheese and fold to combine.
3. Divide cheese mixture between cups, using a piping bag if desired (so the sides of the serving cups stay clean).
4. Sprinkle remaining Lotus mixture over mousse cups and freeze until ready to serve.
5. Defrost before serving, and serve very cold.

 (Originally featured in FamilyTable, Issue 644)