Buttermilk Mousse with Almond Brittle
For the mousse: Soak the gelatin in cold water. Heat the buttermilk and sugar over low heat. Squeeze the excess water from the gelatin and stir into the warm buttermilk. Stir until the gelatin and sugar have dissolved. Remove from heat and cool over an ice bath. Stir in the lime juice. Beat the heavy cream until stiff and fold into the cooled buttermilk mixture. Divide into 4 serving bowls and refrigerate for about 4 hours.
For the brittle: Line a baking sheet with parchment paper. Heat the sugar in a saucepan until golden brown. Remove from heat, stir in the almonds and spread onto the prepared baking sheet. Allow to cool and break into pieces.
Remove the mousse cups from the refrigerator, top with the almond brittle, garnish with lime zest and serve.