Woodruff-buttermilk mousse on strawberry puree

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the woodruff and shake dry. Boil 100 ml water and 100 g sugar. Add the woodruff, except for something to decorate, and simmer for about 4 minutes. Remove the syrup from the heat and let it cool down. Soak gelatine in cold water.

2. 2

   Pour syrup through a sieve. Squeeze the gelatine and dissolve. Mix with 2 tablespoons of buttermilk and stir into the remaining buttermilk. Add the syrup. Chill buttermilk for about 30 minutes. Whip the cream with the whisks of the hand mixer until stiff and as soon as the buttermilk starts to gel, carefully fold in the cream. Pour cream into 6 moulds (each containing approx. 150 ml) and refrigerate for at least 3 hours. In the meantime wash, clean and puree the strawberries. Season to taste with lemon and 1 tablespoon sugar.

3. 3

   Whip the cream with the whisks of the hand mixer until stiff and as soon as the buttermilk starts to gel, carefully fold in the cream. Pour cream into 6 moulds (each containing approx. 150 ml) and refrigerate for at least 3 hours. In the meantime wash, clean and puree the strawberries. Season to taste with lemon and 1 tablespoon sugar. Turn out the jellied mousse from the moulds and arrange on plates with the strawberry puree. Decorate with woodruff

4. 4

   waiting time 3 hours

Nutrition Facts

KCAL
270 kcal

CARBS
28 g

FATS
14 g

PROTEINS
7 g