Rutronik News

Lemongrass strawberries with buttermilk mousse

  Newsletter Article

Ingredients

For four servings, you’ll need:

For the mousse:

4 sheets of white gelatin

1 sheet of red gelatin

200 g strawberries

25 g honey

250 ml buttermilk

50 g powdered sugar

1 tsp. finely grated organic lemon peel

2 tbs. lemon juice

250 ml whipping cream

For the marinated strawberries:

3 stalks lemongrass

40 g sugar

2 tbs. orange juice

2 tbs. lemon juice

250 g strawberries

Method

For the mousse, soak the white and red gelatin in plenty of cold water. Wash and clean the strawberries and finely puree them with the honey. Mix with buttermilk, powdered sugar, and lemon peel. Squeeze out the gelatin well, heat the lemon juice, and dissolve the gelatin in it. Stir in gradually with the buttermilk mixture while constantly stirring. Refrigerate, and as soon as the mixture begins to set, whip the cream until stiff, stir a third into the cream, and carefully fold in the rest. Pour the mousse into a bowl and chill for at least three hours.

For the marinated strawberries, cut the lemongrass in half lengthwise and press the thick ends with the back of a knife or a pot. Bring lemongrass, sugar, 100 ml water, orange and lemon juice to a boil. Cook open on a low heat for five minutes. Remove from heat and allow to cool.

Wash, clean, and quarter the strawberries or cut them into slices. 15 minutes before serving, marinate the strawberries in lemongrass syrup. Scoop out dabs from the mousse, arrange with the strawberries, and serve.