Summer Cheesecake Mousse with Cream Cheese

Ingredients:

• 225 g of cottage cheese at room temperature
• 1 cup powdered sugar, sifted
• 1 cup sour cream
• 1 vanilla pod, slit lengthwise and seeds scraped out
• 1 tsp. powdered gelatin
• 5-6 graham crackers, break coarsely (1 tbsp.)
• 4 tbsp melted butter
• 2 teaspoons of granulated sugar
• 1/2 cup raspberry jam
• 1/2 cup assorted fresh berries
• 4 sprigs of fresh mint
• Special equipment: 4 170-gram glass bowls

Preparation:

1. In a large bowl, beat the cream cheese and powdered sugar with a mixer on medium speed until completely combined, about 2 minutes. Add the sour cream, vanilla bean seeds, and a pinch of salt and beat on medium-high speed until completely combined, about 3 minutes.
2. Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and whisk into the cream cheese mixture.
3. In a small bowl, combine the crushed graham crackers, butter, and granulated sugar, stirring until the mixture is moistened.
4. Spoon the graham cracker mixture into the bottom of four 170-gram (6-ounce) glass ramekins (do not press them together). Top with the cream cheese mixture, then 2 tablespoons of jam, spreading it right up to the sides of the jars, then another 1/4 cup of cream cheese. Chill in the refrigerator until set, about 2 hours. Garnish with fresh berries and mint.