Buttermilk cream with rose water and strawberry puree

Ingredients for 10 servings:

• 500 ml buttermilk
• 200 ml cream
• 3 tbsp rose water, approx.
• 2 sachets of Gelatinefix
• 100 g powdered sugar, approx.
• 250 g strawberries
• n. B. sugar
• 1 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Prepare well

Mix the buttermilk, cream, and rose water in a bowl, add the gelatin fix, and whisk for 1 minute. Add the powdered sugar in portions and mix well. Adjust the rose water and sugar to taste. Pour the cream into serving glasses, leaving space at the top for the strawberry puree. Cover with plastic wrap and refrigerate to set. Hull the strawberries and puree with lemon juice and sugar. Adjust the sugar to taste and the sweetness of the fruit. Drizzle over the cream before serving. The cream makes a summery dessert and also goes well on buffets. It can be prepared the day before and will keep in the refrigerator for at least 2 days. Candied rose petals make a lovely decoration.