John Myers
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Buttermilk Mousse with Marinated Strawberries
The perfect buttermilk mousse with marinated strawberries recipe with a picture and simple step-by-step instructions.
For the buttermilk mousse:
- 200 g Buttermilk
- 2 tbsp Lemon juice
- 1 Msp Lemon zest
- 60 g Powdered sugar
- 2 leaves Gelatin
- 200 g Cream
For the marinated strawberries:
- 250 g Strawberries
- 1 tbsp Powdered sugar
- A few drops of lemon juice
- Mint leaves for garnish
- Slightly heat the buttermilk with lemon juice, lemon zest and half of the powdered sugar, but do not boil. This works best in a stainless steel bowl on a hot water bath.
- Soak the gelatine in cold water for about 2 minutes, squeeze it out and dissolve it in the warm buttermilk. Place the buttermilk and gelatin mixture in a cold water bath and stir with a whisk until the mousse starts to gel.
- Whip the cream with the rest of the sugar until creamy and stir into the cold buttermilk mixture, pour into Desser glasses and refrigerate for at least 1-2 hours.
- Wash the strawberries, cut into small cubes and dust with powdered sugar, add lemon juice and mix. Let it stand cold for about 30 minutes.
- Spread the strawberries on the buttermilk mousse and serve garnished with mint.
- Tip 6: The buttermilk mousse can also be prepared the day before. This leaves more time for a festive menu.
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