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Buttermilk Mousse with Blood Orange Groats

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 175 kcal

Ingredients
 

For the buttermilk mousse:

  • 500 ml Buttermilk
  • 1 Organic lemon
  • 1 piece Vanilla pod
  • 3 sheet Gelatin
  • 50 g Sugar
  • 200 ml Cream

For the blood orange groats:

  • 7 Blood oranges
  • 50 g Sugar
  • 4 tsp Food starch
  • 2 tbsp Orange liqueur

Instructions
 

Preparation of the blood orange groats:

  • 3-4 halve blood oranges and squeeze out ... ... results in approx. 350ml juice with pulp
  • Using a sharp knife, cut off the peels generously from the rest of the blood oranges and remove the white skin as well
  • Fillet the blood oranges ..... express the leftovers well
  • Place the fillets in a small bowl and let stand for about an hour with the orange liqueur
  • Stir the cornstarch with a little juice until smooth
  • heat the blood orange juice, mix with the mixed cornstarch and bring to the boil briefly
  • Add the orange fillets with the liqueur and allow to cool

Preparation of the buttermilk mousse:

  • Wash the lemon well, dry it and rub the peel thinly, then cut in half and squeeze out.
  • Slit open the vanilla pod and scrape out the pulp
  • Boil the buttermilk with sugar, grated lemon peel, juice and the vanilla pulp .... I also boiled the vanilla pod with it .... let it steep for 30 minutes away from the stove
  • soak the gelatine in cold water
  • Remove the vanilla pod from the buttermilk and stir in the squeezed gelatine until it has dissolved
  • then beat in a cold water bath ... then put in the refrigerator until the mixture starts to gel
  • In the meantime, whip the cream until stiff and fold into the buttermilk mixture
  • Fill the mousse into glasses or bowls and let it set in the refrigerator, preferably overnight

Variation:

  • fill the mousse in a bowl and cut off the dumplings with 2 tablespoons for serving and arrange them on a fruit saucepan
  • to serve decorate as desired
  • I covered the serving rings with aluminum foil and filled the mousse in there and let it solidify. To serve, I sprinkled the plate with powdered sugar, spread the grits over it and placed the mousse on top ... I decorated it with chocolate shavings and lemon balm

Nutrition

Serving: 100gCalories: 175kcalCarbohydrates: 19gProtein: 5.2gFat: 7.2g
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Written by John Myers

Professional Chef with 25 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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