- Whip the cream very stiff and chill. Mix the buttermilk with the powdered sugar until smooth. Soak the gelatine in cold water.
- Squeeze the limes, pass the juice through a sieve and then heat gently. Gently squeeze out the soaked gelatine and dissolve it in the slightly heated lime juice. Then mix with the buttermilk.
- Now fold the cold cream into the buttermilk mixture, fill into 4 smaller bowls or 1 larger bowl and refrigerate immediately for 8 - 9 hours (but better overnight).
- This goes well with red fruit sauce or red fruit sauce (pureed from any red fruit).