Buttermilk Mousse with Raspberry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets gelatin
- 500 ml buttermilk
- 75 g powdered suar
- 1 lemon (s), or 2 limes
- 400 ml cream
- 300 g raspberries, frozen
- 50 grams sugar
- 50 ml white wine
Print Recipe
Pin Recipe Instructions
- Soak gelatin. Mix the buttermilk and powdered sugar,
- Squeeze lemon / lime juice, heat juice,
- Dissolve gelatine over a low heat, stir into the buttermilk.
- Whip the cream until stiff, fold into the buttermilk. Refrigerate
- Bring the raspberries to the boil with the sugar and white wine until the berries are soft, puree with a blender and if you want, you can strain the sauce through a sieve. Chill the sauce.
- To serve, I fill the buttermilk mousse into small glass bowls and put a generous spoonful of the raspberry sauce in the middle.
- Small modification tip:
- A mixture of berries can also be used instead of raspberries.
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