Buttermilk and Lime Mousse
Does cream have to be a sin? Definitely not, if it is combined with such "slim" ingredients! In addition, together with buttermilk it provides valuable protein and bone-strengthening calcium.
This exotic-looking dessert cuts a fine figure even with a sophisticated menu. And the best thing about it is that it can easily be prepared one or two days before the meal.
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 440 mg | (11 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 4 sheets white gelatin
- ½ Lime
- 4 Tbsps Agave syrup
- 1 ½ cups Buttermilk
- ½ cup Whipped cream
- 1 small Melon (eg, Charentais)
- 3 sprigs mint
Preparation steps
Soak the gelatin in cold water.
Rinse lime in hot water, wipe dry and finely grate the peel. Squeeze out the juice and mix with agave syrup and buttermilk.
Heat 2 tablespoons of the buttermilk mixture in a small pot. Stir in the gelatin to dissolve.
Whisk the dissolved gelatin into the remaining buttermilk mixture and refrigerate.
Beat the cream with a hand mixer until stiff.
When the buttermilk cream begins to solidify, fold in the whipped cream. Pour the mixture into 4 glasses and refrigerate for at least 1 hour (preferably 2-3 hours).
Cut the melon in half and scrape out the seeds with a spoon.
Cut melon in slices, remove peel and cut flesh into small cubes.
Rinse mint, shake dry and pluck leaves. Set some of them aside, cut the rest into thin strips.
Mix mint strips and melon cubes in a bowl. Place melon cubes in the glasses on top of the buttermilk and lime cream, garnish with remaining mint and serve.