Buttermilk & Lemon Mousse
Buttermilk and lemon mousse with strawberries & violets
Servings 5
Ingredients
- 1 cup cultured buttermilk
- 1 cup cup thick yoghurt, eg. greek yoghurt, quark or sour cream
- 1/2 cup heavy creamy
- 1/3-1/2 cup cup sugar
- 3 pasteurised egg whites
- 1 vanilla pod, scraped
- Juice and zest from 1/2 organic lemon
- 4 sheets of gelatine
- 2 cups of fresh strawberries
- Edible flowers (optional)
Instructions
- Place the gelatine in a bowl with cold water.
- Mix buttermilk, yoghurt, sugar, vanilla and lemon zest.
- In a bowl whisk heavy cream into a light and soft whipped cream.
- In another bowl whisk egg whites into a stiff and fluffy texture.
- In a pan slowly heat lemon juice – sqeeze the water out of the gelatine and melt it in the warm lemon juice
- Set a side to cool a bit.
- Add the lukewarm lemon juice to the buttermilk mix while stirring, then gently fold the whipped cream into it, followed by the stiff egg whites
- Set the mixture aside and let it sit just a bit.Rinse the strawberries and cut them in smaller pieces.
- Divide the berries in 5 to 6 glasses.
- Top the glasses with the cooled buttermilk mixture and place them in the fridge for at least 3-4 hours.
- Serve chilled and decorated with edible flowers…Enjoy!