Buttermilk Ring

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Roast the almonds in a pan without fat until golden brown and let them cool down. Mix buttermilk, sugar, lemon juice and vanilla pulp. Squeeze out the gelatine, dissolve in a pan over low heat and stir into the buttermilk. Put the buttermilk in a cool place. Whip cream until stiff. As soon as the buttermilk begins to set, fold in the whipped cream and half the almonds.

2. 2

   Pour the cream into a mould rinsed with cold water (1 l capacity). Place in a cool place for about 3 hours. Sort and wash the berries. Remove buttermilk cream from the edge with a knife. Place the mould briefly in hot water and turn out onto a plate. Sprinkle with remaining almonds and serve decorated with small wild berries as desired. Add blueberries extra

Nutrition Facts

KCAL
330 kcal

CARBS
30 g

FATS
17 g

PROTEINS
12 g