Buttermilk Jelly with Red Currants
It’s so hot in the north of Germany. It doesn’t cool down at night., although we had some thunderstorms last night. Even the soaked gelatin will melt in the heat without cooking. This dessert is easy to prepare, you only have to wait until it’s chilled. It is refreshing and fruity.
-==== REZKONV-Recipe – RezkonvSuite v1.2
6 Sheets Gelatin
500 grams Buttermilk
75 grams Sugar
3 tablesp. Lemon juice
250 grams Red currants
100 grams Cream
========================== DECORATION ==========================
4 leaves Mint
4 Panicles of red currants, washed and rolled in
============================ SOURCE ============================
— Edited *RK* 07/20/2006 by
— Ulrike Westphal
In a small saucepan soak the sheets of gelatine in cold water for
about 10 min. Whisk together buttermilk, sugar and lemon juice until
the sugar has dissolved.
Wash red currants and drain. Strip off the panicles.
Squeeze the gelatine sheets out and warm over medium heat until
completely dissolved. Add 4 tablespoons of buttermilk, than stir
this mixture into the remaining buttermilk. Cool for about 10-15
minutes in the fridge until the mixture begins to gel.
Whip the cream until stiff. Fold in berries and whipped cream.
Spread the mixture into 4 bowls and cool at least 4 h. To serve
decorate with panicles and mint.