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.
Ingredients
Print Recipe
Pin Recipe