in Dessert Recipes

Buttermilk-lemon mousse "light"

updated

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Ingredients for 5 servings:

  • 335 ml buttermilk
  • 75 g sugar
  • 1 lemon(s), organic, including juice and zest
  • 4 sheets of gelatin
  • 100 g whipped cream
  • 2 egg whites
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Saved on fat, but not on taste, a fluffy dessert dream

Mix the buttermilk with lemon juice and zest and 70g of sugar. Soften the gelatin in cold water. Whisk the heavy cream with 5g of sugar until stiff and refrigerate. Dissolve the gelatin over low heat, stir in a few spoonfuls of the buttermilk mixture, and then stir into the buttermilk mixture. Let the mixture set in the refrigerator, stirring occasionally. Then beat the egg whites with salt until stiff, fold into the thick buttermilk mixture, and finally fold in the cream. Let the mousse set in the refrigerator, or fill it into dessert bowls, for 4-5 hours, and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Buttermilk-lemon mousse "light"