Buttermilk-lemon cream with raspberries

Name: Buttermilk-lemon cream with raspberries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g frozen raspberries; 6 sheets Gelatine; 4 Eggs (size M); 75 g Sugar; 100 ml Lemon juice (from 2-3 lemons); 350 ml Buttermilk; 150 g Whipped cream; 2 (approx. 35 g) Bar of chocolate to decorate

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g frozen raspberries
6 sheets Gelatine
4 Eggs (size M)
75 g Sugar
100 ml Lemon juice (from 2-3 lemons)
350 ml Buttermilk
150 g Whipped cream
2 (approx. 35 g) Bar of chocolate to decorate

Directions

1
Defrost the raspberries. In the meantime soak gelatine in cold water. Separate eggs. Stir egg yolks, sugar and lemon juice for five minutes until creamy. Stir in buttermilk. Squeeze the gelatine, dissolve lukewarm. Stir two tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Chill until it begins to set. In the meantime, beat the cream and egg white separately until stiff. Fold cream first, then beaten egg whites into the cream. Puree the raspberries with the chopping stick. Pour the cream and raspberries alternately into dessert bowls, place in the fridge for 30 minutes
2
Fig. 02: To decorate, peel chocolate into small rolls with a peeler
3
45 minutes waiting time