Lemon Buttermilk Cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak the red and white gelatine separately in plenty of cold water for about 5 minutes

2. 2

   Mix buttermilk, sugar, lemon peel and lemon juice until the sugar is dissolved. Squeeze the red gelatine, dissolve over low heat. Stir under 1/4 l of the buttermilk. Chill until the mixture begins to gel

3. 3

   Whip the cream until stiff. Pour 4-5 tbsp. into a piping bag, refrigerate. Fold half of the cream into the gelling cream. Place glasses at a slight angle and pour in pink cream. Chill for about 1 hour.

4. 4

   Squeeze out the white gelatine, dissolve and stir into the remaining buttermilk. Chill until it begins to gel. Fold in the rest of the cream and fill into the glasses. Chill for 2-3 hours

5. 5

   Decorate the cream with cream tuffs, lemon slices and balm

Nutrition Facts

KCAL
280 kcal

CARBS
25 g

FATS
16 g

PROTEINS
7 g