John Myers
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Buttermilk Mousse with Strawberry and Mint Ragout
The perfect buttermilk mousse with strawberry and mint ragout recipe with a picture and simple step-by-step instructions.
Mousse:
- 375 ml Buttermilk
- 150 g Sugar
- 1,5 Organic lemon zest and juice
- 5 leaf Gelatin
- 375 ml Cream
Ragout:
- 800 g Cleaned strawberries
- 75 g Sugar
- 1 Pck. Burbon vanilla sugar
- 0,5 Squeezed lemon
- 1 pinch Salt
- Fresh mint to taste and for decoration
Mousse:
- Wash the lemon, dry it, first rub the peel, then squeeze it out. Put the juice in a saucepan. Soak the gelatine in cold water. Whip the cream very stiff.
- Mix the buttermilk, sugar and lemon zest well. Heat the lemon juice, remove it from the stove and dissolve the squeezed gelatine in it while stirring. Stir some of the buttermilk into the gelatin and then add everything to the buttermilk mixture. Mix well and then fold in the whipped cream until you have a smooth, creamy mixture.
- Either fill the mixture into a large bowl (if you want to cut off the cams later) and place in the refrigerator until the mixture has set, or pour it into small molds. The above quantity refers to molds.
Ragout:
- Wash and clean the strawberries and cut into approx. 1 cm cubes. Then fill 300 g of this into a higher cup. Add sugar, vanilla sugar, lemon juice, salt and mint leaves and puree everything thoroughly with the stick. The amount of mint depends a little on the variety. Possibly start with a little and taste first. Then add more as needed. Add the chopped strawberries to the puree, stir well and refrigerate for as long as the mousse.
- This dish is made quickly, very refreshing …………. and can perhaps brighten the cloudy weather a little ……. ;-). It helped us … Enjoy your meal.
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