Woodruff-buttermilk mousse on raspberry puree

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the woodruff, dab dry and freeze for 15-20 minutes. Then boil 100 g sugar and 100 ml water for the homemade syrup. Add the frozen woodruff and simmer for about 5 minutes. Pour the syrup through a sieve, catch it and let it cool down a bit.

2. 2

   For the mousse, soak gelatine in cold water for 5 minutes. Squeeze the gelatine and dissolve in warm syrup. First stir 6 tablespoons of buttermilk into the gelatine. Then stir everything into the rest of the buttermilk (without temperature equalisation, lumps may form).

3. 3

   Chill for about 15 minutes.

4. 4

   Whip the cream until stiff. As soon as the buttermilk cream begins to gel, carefully fold in the cream. Pour the cream into six moulds rinsed with cold water (each containing approx. 200 ml) and cover and refrigerate for 4-6 hours, preferably overnight.

5. 5

   For the puree, select the raspberries and wash if necessary. Puree with a hand blender and pass through a fine sieve. Season to taste with lemon juice and 1 tbsp. sugar. Loosen the mousse at the edge with a knife tip.

6. 6

   Dip the ramekins briefly in hot water and turn them over onto plates. Serve with raspberry puree.

Nutrition Facts

KCAL
270 kcal

CARBS
27 g

FATS
14 g

PROTEINS
7 g