Creamy Pineapple Blancmange That Tastes Like a Vacation—and Loves Your Waistline
Dairy gets a tropical twist as creamy cottage cheese pairs with juicy pineapple chunks, delivering a pop of flavor in every bite.
This pineapple blancmange is all about soft, cool, and quietly tropical. It is silky and lightly sweet, leans lighter than cream-laden desserts, and the cottage cheese sneaks in protein without weighing anything down. Simple, calm, and very snackable.
What you need
- Low-fat cottage cheese - 250 g
- Canned pineapple - 150 g, in small pieces
- Sour cream 10% - 100 g
- Gelatin - 10 g
- Cold water for the gelatin - 50 ml
- Granulated sugar - 80 g
- Vanilla sugar - 1 tsp
- Pineapple juice from the can - 100 ml
- Fresh mint - a few small leaves, for garnish
How to make it
1. Bloom the gelatin. Sprinkle the gelatin over 50 ml cold water and let it sit 10 to 15 minutes until swollen. Warm it gently over a water bath or in the microwave in short bursts, stirring, just until fully dissolved. Do not let it boil, or it will lose its setting power.
2. Blend the base. In a bowl, combine the cottage cheese, sour cream, sugar, vanilla sugar, and the 100 ml pineapple juice. Blend until smooth and creamy with no lumps. With the mixer running, stream in the dissolved gelatin and mix until evenly combined.
3. Add the fruit. If the pineapple pieces are on the chunky side, chop them smaller. Fold the pineapple into the creamy mixture so those bright bites land everywhere.
4. Pour and chill. Divide the mixture between individual molds or pour it into one larger mold. Refrigerate 3 to 4 hours, or overnight for the cleanest set and that softly bouncy texture.
5. Unmold and serve. Gently release from molds (or slice if using a single mold). Top with a couple of pineapple pieces and a few mint leaves. Serve well chilled, when the delicate flavor and the fresh pineapple note are at their best.