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Ingredients
Buttermilk Flummery with Mixed Berries
- Ingredients
- 300 milliliters Buttermilk
- 1 tsp Lemon peel
- 80 grams sugar
- 5 sheets white gelatin
- 120 milliliters Whipped cream
- 1 egg white
- 400 grams mixed Berry (such as raspberries, blueberries and blackberries)
- 2 Tbsps powdered sugar
- 1 tsp lemon juice
- mint (for garnish)
- powdered sugar (for dusting)
Mix buttermilk with lemon zest and sugar. Soak gelatin in a bowl of cold water until softened, about 10 minutes. Squeeze well to remove water and transfer to a saucepan. Add 3 tablespoons buttermilk and heat until warmed. Stir in remaining buttermilk and let cool. Whip cream and egg white in separate bowls until stiff. Once buttermilk mixture begins to gel, fold in whipped cream and egg white. Line ramekins with plastic wrap. Divide mixture among ramekins and refrigerate about 4 hours.
Rinse berries and pat dry.
Puree half of the berries with powdered sugar and lemon juice strain through a fine sieve.
Invert ramekins on plates and peel off plastic wrap. Serve flummery garnished with berries and mint. Drizzle with pureed berry sauce and dust with powdered sugar before serving.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 2 g | (7 %) |