Buttermilk – Strawberry – Crunch

Buttermilk lemon ice cream:

1. For the buttermilk and lemon ice cream, mix all the ingredients except for the cream in a bowl and mix at the highest level with a hand mixer for 2 minutes. Now add the cream and mix again briefly. Place the mixture in the refrigerator for at least 30 minutes, then either freeze it by hand or put it in an ice machine for about 60 minutes.

Buttermilk Pot:

1. For the buttermilk pot, stir together the buttermilk, sugar and vanilla sugar, add the lemon juice. Add the prepared gelatine (prepare according to the package instructions) to the buttermilk mixture and place in the refrigerator until it is lightly bound. Whip the cream and then fold into the mixture. Now fill into small pots, small preserving jars and refrigerate.

Strawberries:

1. Wash the strawberries and remove the stems. Set aside a few strawberries for decoration. Now quarter the remaining strawberries or cut them a little smaller, mix with a little powdered sugar, vanilla sugar and a little mint and put in the fridge.

Crunch:

1. For the crunch, heat a pan over medium heat, then add the sugar. When the sugar starts to melt, stir occasionally until it has dissolved completely and is golden yellow. Now add the butter and combine with the caramel. Now remove the pan from the stove and stir in the almonds.
2. Spread the almond crunch on a large sheet of baking paper and let it cool down. As long as the crowd is hot! Do not touch !. Break into small pieces to serve.

Serving:

1. Arrange a small buttermilk pot with the fresh strawberries and a scoop of buttermilk lemon ice cream with an almond crunch on a plate.