Clean and halve the strawberries, quarter larger strawberries. If you want, you can lightly sweeten the fruits with sugar, so they get a great shine and pull a little juice.
Then soak the gelatine in cold water, after 2-3 minutes it should be soft and can be removed from the water again.
Now heat the squeezed out gelatine with the lemon juice while stirring until the gelatine has completely dissolved. Add the lime syrup, powdered sugar and buttermilk, mix everything evenly and refrigerate for a few minutes.
As soon as the mixture starts to gel due to the cooling, the cream can be whipped until stiff and carefully folded in. Then put the mixture in a cool place for at least 3 hours. (If you don`t want to cut out cams later, you can also portion the mousse in molds before cooling.)
For the nut pesto, chop the nuts and roast them until golden in a pan without oil and let them cool down again. Mix with oil, honey and mint leaves in a blender to make a pesto.
Serving:
Place two to three tablespoons of strawberries on a flat plate, use a spoon to remove the lobes from the buttermilk mousse and place in the middle of the strawberries. Drizzle with the nut pesto and decorate with mint leaves.
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