Buttermilk Mousse
Buttermilk mousse - Pithy topping on mild cream.
Healthy, because
Even smarter
Nutritional values
The natural slimming buttermilk provides hardly any fat and calories, but plenty of muscle-nourishing protein and bone-strengthening calcium. The nuts also contain many omega-3 fatty acids, fiber and vitamin E. Strawberries additionally score with a lot of immune-boosting vitamin C.
Vegetarians and those who prefer to do without gelatin can also prepare the fruity-fresh dessert with agar agar. It is best to read the package instructions to find out how much you need.
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 450 mg | (11 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 6 sheets white gelatin
- ½ organic lemon
- 2 Tbsps Orange juice
- 14 ozs Buttermilk
- 4 Tbsps Pear syrup
- 3 ½ ozs Greek yogurt
- 5 ozs mint (0.5 Bunch)
- 1 heaping Tbsp walnut kernels
- 1 heaping Tbsp hazelnut kernels
- 2 Tbsps Walnut oil
- 1 tsp honey
- 10 ozs Strawberries
Preparation steps
Soak gelatin in cold water. Rinse lemon half hot and rub dry. Grate peel and squeeze out juice. Heat lemon juice with orange juice in a small saucepan over low heat, add squeezed gelatin and stir until dissolved. Remove saucepan from heat, let cool for about 5 minutes, stir in buttermilk, pear syrup and lemon zest.
Stir the mousse over a cold water bath until cold and stir in the yogurt before the mixture begins to gel. Pour the mixture into a shallow mold and chill for at least 3 hours.
Meanwhile, wash mint, shake dry and pluck leaves; set aside half of the mint for garnish. Finely puree remaining mint with walnuts, hazelnuts, oil, 2-3 tablespoons water and honey.
Clean the strawberries, wash them and cut them into pieces. Use a tablespoon dipped in water to make dumplings of the mousse, arrange them on plates with the strawberries and mint leaves set aside, and drizzle the nut pesto around them.
