Buttermilk and raspberry cream recipe
Buttermilk and Raspberry Cream recipe
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|40 g||caster sugar|
|100 g||single cream|
Soak the gelatin in cold water. Split the vanilla pod lengthwise and scrape out the pulp.
In a bowl, mix the buttermilk with the raspberries. Stir in the lemon rind, sugar and vanilla pulp. Squeeze the gelatin and dissolve in a saucepan over low heat and allow to cool slightly. Stir the gelatin into the buttermilk mixture and transfer the bowl into the fridge.
Whisk the single cream until stiff. When the buttermilk mixture begins to set, fold in the whipped cream. Place back into the fridge to set completely.
Garnish the cream with raspberries and icing sugar and serve.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Buttermilk and raspberry cream recipe
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