Buttermilk and Lemon Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 225 g buttermilk
- 50 grams sugar
- 1 ½ lemon (s)
- 100 g whipped cream
- 1 egg white
- 2 ½ sheets gelatin
Print Recipe
Pin Recipe Instructions
- Wash the lemon, dry it and grate it finely in a bowl. Mix with the buttermilk and 45 g sugar.
- Soak the gelatine in cold water while separately whipping the egg white and cream with 5 g sugar until stiff. Put both in a cool place.
- Squeeze the lemon and dissolve the squeezed gelatine over low heat in the saucepan with the lemon juice. Stir in 2 tablespoons of the buttermilk mixture and then stir this mixture into the buttermilk.
- Leave to set in the refrigerator for about 45 minutes, stirring occasionally.
- When the buttermilk mixture has reached a certain level of firmness, fold in the cream and egg whites and refrigerate for at least four hours. The mousse can either be filled into glasses or served later as a dough.
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