Beat the heat: Buttermilk Jelly with Red Currants

For Meetas Monthly Mingle in July Beat The Heat I prepared a

Buttermilk Jelly with Red Currants

Buttermilk Jelly with Red Currants 003

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.

Buttermilk Jelly with Red Currants Button German

Menge: 4 servings

Buttermilk Jelly with Red Currants 005

Ingredients

  • 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 sugar

Sourc

*

modified by Ulrike Westphal from:
Richtig gekocht – vollwertig ernährt. *
DGE Sektion Schleswig-Holstein, Ausgabe Dezember 1971

Instrucktions

  1. RIn 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.
  2. Wash red currants and drain. Strip off the panicles.
  3. 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.
  4. 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.

total time : 4 hours 30 minutes
preparation time:10 minutes

 
 
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2 thoughts on “Beat the heat: Buttermilk Jelly with Red Currants

  1. Pingback: [BLOCKED BY STBV] Beat the heat: Buttermilchgelee mit roten Johannisbeeren | kuechenlatein.com

  2. Pingback: WHB #90: What to do with red currants? | kuechenlatein.com

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