Honey Mousse with Raspberries
Soften the gelatin in cold water. Heat the honey until thin and stir in the buttermilk and lemon juice. Dissolve the gelatin in the honey-buttermilk and then refrigerate until it begins to gel.
Beat the heavy cream until stiff and fold into the mousse mixture with the lemon balm. Chill in the refrigerator for approximately 5 hours until stiff.
Dust the raspberries brush with powdered sugar.
To serve, scoop the mouse onto plates with 2 spoons, add raspberries and sprinkle with chopped pistachios.