Summary

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

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Instructions

1. Soak gelatin. Mix the buttermilk and powdered sugar,
2. Squeeze lemon / lime juice, heat juice,
3. Dissolve gelatine over a low heat, stir into the buttermilk.
4. Whip the cream until stiff, fold into the buttermilk. Refrigerate
5. 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.
6. To serve, I fill the buttermilk mousse into small glass bowls and put a generous spoonful of the raspberry sauce in the middle.
7. Small modification tip:
8. A mixture of berries can also be used instead of raspberries.