Buttermilk mousse with strawberries and nut pesto

Ingredients for 4 servings:

• 250 ml buttermilk
• 50 ml lemon juice
• 50 ml syrup (lime syrup)
• 60 g powdered sugar
• 3 sheets of gelatin
• 150 ml cream
• 350 g strawberries
• 4 tbsp rapeseed oil
• 1 tbsp honey
• 1 bunch of mint
• 2 tbsp nuts (macadamia)
• Mint, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Hull and halve the strawberries, and quarter larger ones. If desired, you can sweeten the fruit lightly with sugar to give them a lovely shine and release a little juice. Soak the gelatine in cold water; after 2-3 minutes, it should be soft and can be removed from the water. Heat the squeezed gelatine with the lemon juice, stirring constantly, until the gelatine has completely dissolved. Add the lime syrup, powdered sugar, and buttermilk; mix everything evenly, and chill for a few minutes. As soon as the mixture begins to set due to the cooling, whip the cream until stiff and carefully fold it in. Then chill the mixture for at least 3 hours. (If you don’t want to cut out dumplings later, you can also portion the mousse into molds before chilling.) For the nut pesto, chop the nuts and roast them in a pan without oil until golden brown, then let cool again. Blend in a blender with the oil, honey, and mint leaves until a pesto is formed. To serve: Place two to three tablespoons of strawberries on a shallow plate, scoop out a few scoops of buttermilk mousse and place them in the center of the strawberries. Drizzle with nut pesto and garnish with mint leaves. Enjoy!