Buttermilk Mousse
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 liter ½ buttermilk (lean level - 1% fat)
- 80 g suar
- 1 packet vanilla sugar
- 1 tablespoon rum or rum essence
- some lemon juice
- 4 sheets gelatin
Print Recipe
Pin Recipe Instructions
- Soak 4 sheets of gelatine in cold water for about 5 minutes (normally you need 6 sheets of gelatine per 0.5 l of liquid, but with this amount the dessert would be jelly and not mousse, so only use 4 sheets).
- Stir the buttermilk, sugar and vanilla sugar (hand or hand mixer) until the sugar has completely dissolved. Add rum or rum essence and lemon juice.
- Squeeze out the gelatine well and heat it up. Then mix with the rest (first add about 1/3 of the buttermilk amount to the hot and dissolved gelatine, stir well and then add to the rest) It is best to chill overnight until ready to eat.
- The mousse can be served with hot raspberries or strawberries or with melted chocolate.
- Variation: If you take 6 sheets of gelatine per 0.5 l buttermilk and double the amount of all the ingredients, you can put the finished mixture in a loaf pan lined with cling film (alternating with pieces of fruit) and refrigerate for about 12 hours. Turn the whole thing out onto a platter, carefully peel off the foil and cut into slices, also serve with hot raspberries or strawberries. Not only does it taste delicious, it also looks delicious.
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