Mix the buttermilk with 75 g powdered sugar until smooth. Soak the gelatine in cold water. Squeeze the limes and pass the juice through a sieve, then heat the juice. Whip the cream until stiff and chill.
Dissolve the soaked gelatine in the lime juice and mix with the buttermilk. Fold the whipped cream into the buttermilk mixture and immediately refrigerate for 8-9 hours.
Just before serving, wash and clean about 175 g strawberries and puree with the rest of the powdered sugar. Then strain through a sieve and season with Grand Marnier.
Wash and clean the remaining strawberries and cut them in half on a plate. Put the strawberry sauce in the middle of the plate. Cut out the buttermilk mousse with a spoon dipped in hot water and place on the saucepan.
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