Buttermilk mousse

Ingredients for 2 servings:

• ½ liter buttermilk (skimmed milk – 1% fat)
• 80 g sugar
• 1 packet of vanilla sugar
• 1 tbsp rum or rum essence
• some lemon juice
• 4 sheets of gelatin

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

light, tasty, refreshing, low fat

Soak 4 gelatin leaves in cold water for about 5 minutes (normally you need 6 gelatin leaves per 0.5 l of liquid, but with this amount the dessert would be jelly and not mousse, so only use 4 leaves). Stir the buttermilk, sugar, and vanilla sugar (by hand or with a hand mixer) until the sugar is completely dissolved. Add the rum or rum essence and lemon juice. Squeeze out the gelatin well and heat. Then mix with the rest (first add about 1/3 of the buttermilk to the hot, dissolved gelatin, stir well, and then add to the rest). Refrigerate overnight until ready to serve. The mousse can be served with hot raspberries or strawberries, or with melted chocolate. Variation: If you use 6 gelatin leaves for every 0.5 liters of buttermilk and double the amount of all ingredients, you can pour the finished mixture into a loaf pan lined with cling film (alternating with pieces of fruit) and refrigerate for about 12 hours. Turn the mixture out onto a platter, carefully peel off the film, and slice. Serve with hot raspberries or strawberries. Not only does it taste delicious, it looks delicious too.