Summary

Ingredients

• 225 g buttermilk
• 50 grams sugar
• 1 ½ lemon (s)
• 100 g whipped cream
• 1 egg white
• 2 ½ sheets gelatin

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Instructions

1. Wash the lemon, dry it and grate it finely in a bowl. Mix with the buttermilk and 45 g sugar.
2. 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.
3. 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.
4. Leave to set in the refrigerator for about 45 minutes, stirring occasionally.
5. 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.