Small Strawberry Buttermilk Tartlets

Put the amarettini in a freezer bag and chop them up nicely with the meat tenderizer. Mix the chopped amarettini with the soft butter and knead well. Place 4 serving rings on a board and place a quarter of the Amarettini in each ring, press down well and press flat so that the bottom is as level as possible.

Place the board with the serving rings in the refrigerator for about 30 minutes. Now briefly rinse the strawberries under cold running water. Halve a few strawberries and place the half strawberries in the ring sets so that the cut surface touches the ring. Line the serving rings completely with half the strawberries.

Quarter the remaining strawberries and place the center of the strawberry rings.

Mix the buttermilk with the raw cane sugar and add the lime zest, do not whip the cream completely until stiff. Cream reaches its maximum volume just before it becomes stiff. And since I wanted a light mousse on the strawberries, I stopped whipping shortly before the cream got really stiff. If you were to continue beating, it would lose a little volume again.

Now stir the instant gelatine into buttermilk and stir until the gelatine has completely dissolved. Now carefully fold in the cream. Now distribute the buttermilk cream on the four serving rings, chopping up the board a few times so that the mixture also goes into the gaps, then smooth the top.

You should then put the tartlets in the refrigerator for at least half an hour and then eat them immediately. I kept them in the fridge for three hours, then they are nice and cool and wonderfully refreshing in this monkey heat.