Buttermilk mousse with blueberry and basil salad and mango sauce

Ingredients for 6 servings:

• 250 ml buttermilk
• 70 g sugar
• 170 g cream
• 1 half vanilla pod(s)
• 8 sheets of gelatin
• 200 g blueberries
• 5 basil leaves
• 1 dashes lemon juice
• 1 tsp powdered sugar
• 1 m.-sized mango(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 35 minutes

For the mousse, whisk the buttermilk with the sugar and the seeds of half a vanilla pod until smooth. Dissolve the gelatine according to the package instructions and slowly stir it into the buttermilk. Whip the cream until stiff peaks and fold into the buttermilk. Pour into equal-sized 100 ml glasses and let it rest in the refrigerator for at least half a day. Shortly before serving, wash the blueberries and mix them in a bowl with the lemon juice, powdered sugar, and finely chopped basil leaves. Let it sit for about 10 minutes. Peel the mango, scoop out the flesh, and puree finely. Season the sauce with sugar to taste, depending on the ripeness of the mango. To serve, turn the mousse out onto a plate and serve with the blueberry and basil salad and the mango sauce. Tip: Finely chopped basil leaves are a good garnish. Rinse the glasses with cold water before filling to make it easier to pour the mousse out later.