Lemon butter milk cream with raspberry sauce

Name: Lemon butter milk cream with raspberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g frozen raspberries; 8 sheets Gelatine; 7-10 Tbsp Juice of 1 lemon; 2 TABLESPOONS Honey; 6 TABLESPOONS Sugar; 1/2 l Buttermilk; 200 g Whipped cream; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Lemon zests

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g frozen raspberries
8 sheets Gelatine
7-10 Tbsp Juice of 1 lemon
2 TABLESPOONS Honey
6 TABLESPOONS Sugar
1/2 l Buttermilk
200 g Whipped cream
2 TABLESPOONS Icing sugar
7-10 Tbsp Lemon zests

Directions

1
Defrost the raspberries. Soak gelatine in cold water. Heat the juice of 1/2 lemon with a tablespoon of honey and 3 tablespoons of sugar until the sugar is dissolved. Squeeze the gelatine and dissolve in the warm lemon juice. Stir in 3 tablespoons of buttermilk. Stir the gelatine mixture into the remaining buttermilk. Chill until the mass begins to gel.
2
Whip cream until stiff and fold in. Put 4 beautiful raspberries aside for decoration. Puree 3 tablespoons sugar, 1 tablespoon honey, icing sugar, juice of 1/2 lemon and raspberries with a blender. Marble the raspberry sauce with the cream. Pour into 4 glasses and chill for about 2 hours. Decorate the cream with raspberries and lemon zests