John Myers
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Strawberry Buttermilk Mousse
The perfect strawberry buttermilk mousse recipe with a picture and simple step-by-step instructions.
Strawberrymousse:
- 2 leaves Gelatin white
- 1 leaf Gelatin red
- 100 g Strawberries
- 30 g Honey
- 125 ml Buttermilk
- 25 g Powdered sugar
- 0,5 tsp Organic lemon, zest
- 1 tbsp Organic lemon, juice
- 125 ml Cream
- Food coloring red optional
Buttermilk Mousse:
- 4 leaves Gelatin white
- 300 ml Buttermilk
- 2 tsp Organic lemon, zest
- 5 tbsp Organic lemon, juice
- 75 g Sugar
- 200 ml Cream
Preparation for both types:
- For the strawberry mousse, soak 2 sheets of white gelatine and the red one together in cold water. For the buttermilk mousse, soak 4 sheets of white gelatine separately in cold water. Grate and squeeze an organic lemon. For the entire amount of juice, add 1 extra lemon if necessary.
Strawberry mousse preparation:
- Wash and clean the strawberries, cut them into small pieces, finely puree them together with the honey and mix with the buttermilk, powdered sugar and zest. Put the swollen gelatin together with the lemon juice in a saucepan and let it melt over a mild heat. Then let it cool down a little. Then stir vigorously into the strawberry mixture in a thin stream and place the bowl in the refrigerator for approx. 30 – 40 minutes.
Buttermilk Mousse:
- Mix the buttermilk with the zest in a bowl. Put the sugar and lemon juice in a saucepan and bring to the boil. Turn off the heat and stir the mixture until the sugar has completely dissolved. Then remove the pot from the stove, squeeze out the gelatine well and dissolve it in the still hot sugar solution while stirring. Then stir into the buttermilk in a fine stream and cool for 30 – 40 minutes.
Completion of both types:
- If you want both types in one mold, have a 10 x 21 silicone loaf pan ready. (Others are also possible, of course. But if it is a solid shape, it has to be lined with some cling film.) If you want to hand them separately, you should use 2 smaller bowls, adapted to the respective amount, which would also have to be lined with cling film Crowds are overthrown later.
- When both types of mousse have started to gel slightly in the refrigerator, whip both amounts of cream (i.e. 125 ml + 200 ml) together not very stiff. Place the bowl with the strawberry mixture on the scale and add 125 g of the whipped cream and fold in. I then added some red color to this mousse, it was too pale for me. But everyone can decide for themselves. Fold the remaining cream into the buttermilk mousse.
- If you want a sample, you always fill it in from each mass alternately, ladle for ladle. It spreads out by itself. Then put the mold (s) in the refrigerator for at least 4 hours. It would be ideal overnight, then it can become sufficiently firm.
- A couple of fresh, lightly sugared strawberries are enough to serve ………… and enjoy … 😉
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