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🍽️ Buttermilk Mousse with Fresh Fruit Salad

230 kcal · 30 min · 4 servings

Ingredients

• 8 g Agar-Agar
• 200 g Buttermilk
• 4 tbsp Acacia Honey
• 1 Unpeeled Lime
• 100 g Whipping Cream
• 2 Oranges
• 2 Pink Grapefruits
• 10 Mint
• 3 tbsp Acacia Honey
• 40 ml Orange Liqueur
• 16 Physalis

Instructions

1. 1. Cover the agar-agar with cold water and let it swell for 20 minutes.
2. 2. Heat the swollen agar-agar mixture with the buttermilk in a pot.
3. 3. Simmer the mixture for 2 minutes over low heat, stirring constantly.
4. 4. Wash the lime thoroughly.
5. 5. Peel the skin of the lime into thin strips using a zester.
6. 6. Stir the lime zest and honey into the warm buttermilk cream.
7. 7. Whip the cream until stiff.
8. 8. Wait until the buttermilk cream starts to set.
9. 9. Fold the whipped cream into the cream.
10. 10. Place the cream in the refrigerator to cool down.
11. 11. Wash the oranges and the grapefruits.
12. 12. Peel the oranges and grapefruits over a bowl down to the flesh to catch the juice.
13. 13. Wash the mint leaves.
14. 14. Pat the mint leaves dry.
15. 15. Cut half of the mint leaves into thin strips.
16. 16. Stir the cut mint leaves, the honey, and the liqueur into the collected fruit juice.
17. 17. Quarter the oranges and grapefruits lengthwise.
18. 18. Slice the quarters of the oranges and grapefruits crosswise.
19. 19. Mix the cut oranges and grapefruits with the sauce mixture.
20. 20. Remove the physalis from their husks.
21. 21. Wash the physalis.
22. 22. Halve the physalis.
23. 23. Fold the physalis into the fruit mixture.
24. 24. Scoop quenelles of the chilled cream using two spoons.
25. 25. Place the cream balls on top of the fruit salad.
26. 26. Garnish the dish with the remaining mint leaves.

Nutrition per serving

• kcal: 230
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 32 g