Buttermilk jelly with currants

Name: Buttermilk jelly with currants
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 sheets white gelatine; 500 g pure buttermilk; 4-5 tablespoons (approx. 75 g) Sugar; 3 TABLESPOONS Lemon juice; 250-300 g red currants; 100-150 g Whipped cream; 7-10 Tbsp Butter waffles and mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 sheets white gelatine
500 g pure buttermilk
4-5 tablespoons (approx. 75 g) Sugar
3 TABLESPOONS Lemon juice
250-300 g red currants
100-150 g Whipped cream
7-10 Tbsp Butter waffles and mint

Directions

1
Soak the gelatine in cold water. Mix buttermilk, sugar and lemon juice until the sugar is dissolved
2
Wash the currants and drain well. Strip berries, except for 4 panicles for decoration
3
Squeeze the gelatine and place in a small pot at
4
of mild heat. First mix with about 4 tablespoons of buttermilk, then stir into the remaining buttermilk. Chill for 10-15 minutes until it begins to gel
5
Whip the cream until stiff. Fold in berries and cream. Divide the jelly mixture into 4 dessert glasses and chill for at least 4 hours. To serve, decorate with waffles, berry panicles and mint leaves