Woodruff-buttermilk mousse on strawberry puree

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. 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 5 minutes. Pour the syrup through a sieve and let it cool down a bit. Squeeze out the gelatine and dissolve in it

2. 2

   Slowly stir 6 tablespoons of buttermilk into the syrup gelatine. Then stir everything into the remaining buttermilk. Then chill for about 30 minutes.

3. 3

   Whip the cream until stiff. As soon as the buttermilk begins to gel, carefully fold in the cream. Pour the cream into 6 moulds (each containing approx. 150 ml) and chill for at least 4 hours

4. 4

   In the meantime wash, clean and puree the strawberries. Season to taste with lemon juice and 1 tbsp. sugar. Then dip the moulds with the cream briefly in hot water. Turn out the cream from the ramekins and arrange on plates with the strawberry puree. Decorate with the rest of the woodruff

5. 5

   Waiting time 5 hours

Nutrition Facts

KCAL
350 kcal

CARBS
28 g

FATS
22 g

PROTEINS
7 g