Molded Cottage Cheese And Grape Salad

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Servings: 8 Difficulty: Intermediate
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A creamy, retro-style salad with fresh grapes set in a gelatin mold for an elegant presentation.
Molded Cottage Cheese and Grape Salad recipe image
Molded Cottage Cheese and Grape Salad recipe image
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Molded Cottage Cheese And Grape Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 694.3

Description

This classic molded salad combines creamy cottage cheese with the sweet burst of fresh green and purple grapes. Blended until smooth and set with gelatin, it creates a tender, refreshing texture that is perfect for summer picnics or as a light side dish for holiday meals. The subtle seasoning of white pepper and salt enhances the natural sweetness of the fruit without overpowering it. Chilled and served cold, this dish offers a delightful contrast between the rich dairy base and the juicy fruit. It is a nostalgic favorite that brings a touch of vintage charm to your table while remaining simple enough for weeknight gatherings. Garnish with extra grapes for a beautiful, professional presentation.

Ingredients

Directions

  1. Place cottage cheese in a fine-mesh sieve or food mill and press through to remove curds, creating a smooth puree.
  2. In a large bowl, combine the sieved cottage cheese, milk, mayonnaise, salt, and white pepper. Mix until smooth and well incorporated.
  3. Sprinkle unflavored gelatin over 1/2 cup of cold water in a small bowl and let stand for 5 minutes to soften.
  4. Place the bowl with softened gelatin over a saucepan of simmering water (double boiler method) and stir gently until completely dissolved.
  5. Stir the dissolved gelatin mixture into the cottage cheese mixture until fully combined.
  6. Refrigerate the mixture for about 30-45 minutes, stirring occasionally, until it begins to thicken to the consistency of unbeaten egg whites.
  7. Wash and halve the green grapes. Gently fold 1 cup of the halved green grapes into the thickened cottage cheese mixture.
  8. Lightly grease a 5-cup ring mold with oil or non-stick spray.
  9. Spoon the mixture into the prepared mold, smoothing the top. Cover and refrigerate for at least 4 hours or until firm.
  10. To serve, run a thin knife around the edge of the mold. Dip the bottom of the mold briefly in warm water, then invert onto a serving plate.
  11. Halve the remaining green grapes and the red grapes. Mix them together and fill the center ring of the salad with the grape mixture.
  12. Serve immediately with your favorite salad dressing on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 694.3kcal
% Daily Value *
Total Fat 33.2g52%
Saturated Fat 12.3g62%
Cholesterol 60.0mg20%
Sodium 4057.0mg170%
Total Carbohydrate 16.8g6%
Dietary Fiber 0.0g0%
Sugars 13.4g
Protein 87.9g176%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Sieving the cottage cheese is crucial for achieving the smooth, mousse-like texture required for this molded salad. If you prefer a chunkier texture, you can skip sieving, but the mold may not hold its shape as well.

Ensure the gelatin is fully dissolved before adding it to the cottage cheese mixture to prevent clumping.

The salad must be well-chilled before unmolding. If it does not release easily from the mold, dip the bottom in warm water for 5-10 seconds and try again.

You can substitute the red grapes with other soft fruits like peaches or strawberries, but adjust the sweetness accordingly.

This salad is best served cold and should be kept refrigerated until serving.

Keywords: salad, cottage cheese, grapes, gelatin, molded, appetizer, side dish, vegetarian, summer, picnic, retro, creamy, fruit salad, chilled, easy, make-ahead, party food, lunch, dinner party, simple
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