Buttermilk Mousse with Mango and Almond Crisps

Ingredients

• 3g gelatin sheets

• 200 ml unsweetened whipping cream

• 40g sugar

• 160 ml buttermilk

• 1 mango

• 8 almond crisps (kletskoppen)

Instructions

1. Soak the gelatin sheets in cold water until soft.

2. Warm 40 ml of the cream in a small pan and dissolve the soaked gelatin in it.

3. Mix the gelatin-cream mixture with the buttermilk, then let it cool slightly.

4. Whip the remaining cream with the sugar until light and airy.

5. Once the buttermilk mixture begins to set slightly, fold in the whipped cream carefully.

6. Pour the mousse into small bowls or glasses.

7. Let the mousse set in the refrigerator for at least 2 hours.

8. Peel the mango and cut it into small cubes.

9. Serve the mango cubes on top of the mousse and garnish with the almond crisps on the side.

Storage Advice
Store in an airtight container in the refrigerator for up to 3 days.

Nutritional information