Buttermilk and Lemon Mousse light
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 335 ml buttermilk
- 75 grams sugar
- 1 lemon (s), organic, which juice and zest
- 4 sheets gelatin
- 100 g whipped cream
- 2 egg whites
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Mix the buttermilk with the lemon juice and zest and 70 g sugar. Soak the gelatine in cold water. Beat the whipped cream with 5 g sugar until stiff and cool.
- Dissolve the gelatin over a low heat, stir with a few spoonfuls of the buttermilk mixture and then stir into the entire buttermilk mixture. Let the mixture gelatinize in the refrigerator, stirring occasionally.
- Then beat the egg white with salt until stiff, fold into the thick buttermilk mixture and finally fold in the cream.
- Let the mousse set in the refrigerator, optionally in dessert bowls, for 4 - 5 hours and enjoy.
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