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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