Fruity buttermilk mousse

Name: Fruity buttermilk mousse
Yield: 0 serving
Cuisine: Cold
Ingredients: 80.00 g jelly powder, lemon; 50.00 g sugar; 250.00 ml water boiled; 500.00 ml Buttermilk; 250.00 ml cream; 50.00 g walnuts or pecans, chopped; 125.00 ml raisins sultanas and currants; garnish garnish; cream fresh, whipped; green fig preserve sliced; glacé cherries halved; chopped

0 serving

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Dairy

By Food24 November 03 2009

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Ingredients (12)

80.00 g	jelly — powder, lemon
50.00 g	sugar
250.00 ml	water — boiled
500.00 ml	Buttermilk
250.00 ml	cream
50.00 g	walnuts — or pecans, chopped
125.00 ml	raisins — sultanas and currants
	garnish — garnish
	cream — fresh, whipped
	green fig preserve — sliced
	glacé cherries — halved
	chopped

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Method:

1. Dissolve the jelly powder and sugar in boiling water and then cool.
2. Whip cream until stiff.
3. Fold buttermilk into cooled jelly and beat until foamy. Fold cream into buttermilk mixture.
4. Place in fridge until starting to set. Fold in fruit and nuts and pour into a mould.
5. Leave to set in fridge. Just before serving, turn out onto a serving plate and decorate with piped cream, sliced figs, cherries and mint leaves.