Buttermilk Mousse with Blood Orange Groats

Preparation of the blood orange groats:

1. 3-4 halve blood oranges and squeeze out … … results in approx. 350ml juice with pulp
2. Using a sharp knife, cut off the peels generously from the rest of the blood oranges and remove the white skin as well
3. Fillet the blood oranges ….. express the leftovers well
4. Place the fillets in a small bowl and let stand for about an hour with the orange liqueur
5. Stir the cornstarch with a little juice until smooth
6. heat the blood orange juice, mix with the mixed cornstarch and bring to the boil briefly
7. Add the orange fillets with the liqueur and allow to cool

Preparation of the buttermilk mousse:

1. Wash the lemon well, dry it and rub the peel thinly, then cut in half and squeeze out.
2. Slit open the vanilla pod and scrape out the pulp
3. 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
4. soak the gelatine in cold water
5. Remove the vanilla pod from the buttermilk and stir in the squeezed gelatine until it has dissolved
6. then beat in a cold water bath … then put in the refrigerator until the mixture starts to gel
7. In the meantime, whip the cream until stiff and fold into the buttermilk mixture
8. Fill the mousse into glasses or bowls and let it set in the refrigerator, preferably overnight

Variation:

1. fill the mousse in a bowl and cut off the dumplings with 2 tablespoons for serving and arrange them on a fruit saucepan
2. to serve decorate as desired
3. 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