Fine buttermilk mousse with marinated raspberries

Ingredients for 4 servings:

• 4 sheets of gelatin
• 300 ml buttermilk
• 2 tsp lemon peel
• 65 g sugar
• 10 g vanilla sugar
• 5 tbsp lemon juice
• 200 ml whipped cream
• 400 g raspberries
• 1 tbsp powdered sugar
• 20 g chocolate

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours 30 minutes; Total time approx. 4 hours 5 minutes

Soak the gelatin in cold water. Season the buttermilk with the lemon zest. Melt both types of sugar with 4 tablespoons of lemon juice in a small saucepan over medium heat and remove from the heat. Squeeze out the gelatin well and melt it in the hot sugar syrup. Gradually stir in the buttermilk, then transfer to a bowl. Chill for about 30 minutes, stirring occasionally, until the buttermilk begins to set. Whip the cream until semi-stiff. Carefully fold half of the cream into the buttermilk mixture using a whisk, then the other half. Transfer to a serving bowl and chill for at least 3 hours. Hull the raspberries. Using a hand blender, purée about a third of the berries in a tall bowl with the powdered sugar and 1 tablespoon of lemon juice. Add the remaining berries and mix. Use a vegetable peeler to peel the white chocolate from the bar into curls. Cut rounds of buttermilk mousse into balls and arrange on plates. Serve garnished with raspberries and chocolate.