Buttermilk jelly with raspberries
DIFFICULTY
easy
easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 250 g Raspberries
- 6 sheets white gelatine
- 1 leaf red gelatine
- 1/2 l Buttermilk
- 3 TABLESPOONS Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 potty Lemon balm
- 100 g Whipped cream
- 1 package Vanillin sugar
- 1 TEASPOON Icing sugar
Directions
- 1
Soak gelatine in cold water. Mix buttermilk with sugar and lemon peel. Squeeze the gelatine, dissolve it and mix with the buttermilk. Pour a small mirror into each mould (150 ml content). Place in a cool place and allow to set. Sort the raspberries and spread 125 g on the mirror and fill up with the remaining buttermilk jelly.
- 2
Refrigerate for at least 2 hours. Dip the moulds briefly in hot water and turn the jelly out onto plates. Spread the remaining raspberries and lemon balm leaves around the jelly. Lightly whip cream and vanilla sugar and pour over the jelly. Serve dusted with icing sugar
- 3
Dishes: Eschenbach
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