Buttermilk jelly with raspberries

Name: Buttermilk jelly with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 sheets white gelatine; 2 sheets red gelatine; 1 untreated orange; 1 lime or 1 untreated lemon; 1/2 l Buttermilk; 150 g Sugar; 250 g (370 ml) frozen raspberries or 1 tin; 1 package Vanillin sugar; 7-10 Tbsp Orange and balm

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 sheets white gelatine
2 sheets red gelatine
1 untreated orange
1 lime or 1 untreated lemon
1/2 l Buttermilk
150 g Sugar
250 g (370 ml) frozen raspberries or 1 tin
1 package Vanillin sugar
7-10 Tbsp Orange and balm

Directions

1
Soak gelatine in cold water. Wash the orange and lime, finely grate the peel. Halve the fruits, squeeze the juice
2
Mix buttermilk, 100 g sugar, orange and lime peel and juice well
3
Squeeze out the gelatine, dissolve over a mild heat, mix with 2-3 tablespoons of buttermilk. Stir into the remaining buttermilk and fill into 4 dessert glasses. Leave to set in the fridge for 3-4 hours
4
Defrost the raspberries. Puree the fruits, except for some for decoration, and pass through a fine sieve. Season to taste with sugar and vanilla sugar. Arrange on the jelly and sprinkle with the rest of the raspberries. Decorate as desired with orange and lemon balm