Buttermilk jelly with raspberry sauce

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

AUTHOR
Zackary Austin

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 untreated lime
1/2 l Buttermilk
150 g Sugar
1 package (250 g) frozen raspberries
1 package Vanillin sugar
7-10 Tbsp orange slices, lime strips and lemon balm

Directions

1
Soak gelatine in cold water. Wash the orange and lime thoroughly, dab dry and finely grate the peel. Halve the orange and lime and squeeze the juice. Mix buttermilk, 100 g sugar, peel and juice of orange and lime. Squeeze the gelatine, dissolve it and mix with some buttermilk. Then stir into the rest of the buttermilk and divide into 4 dessert glasses.
2
Leave to set in the fridge for 3-4 hours. In the meantime defrost the raspberries at room temperature. Defrosted raspberries, except for some for decoration, puree and pass through a sieve. Mix with sugar and vanilla sugar. Just before serving, pour the sauce onto the jelly and sprinkle with the remaining raspberries. Serve garnished with orange slices, lime strips and lemon balm