Recipe from What's For Lunch, Honey?
Ingredients For the Buttermilk Lemon Mousse 500 ml buttermilk For the Berry Jello 500g mixed berries, I used gooseberries, blackberries, blueberries, red currents and cherries. Method For the Buttermilk Lemon Mousse In a bowl of cold water soak the gelatine sheets for 5 minutes. Heat
about 3-4 tablespoons of buttermilk in a saucepan. Squeeze the water
out of the gelatine and dissolve it with the hot buttermilk in the
saucepan. Remove from heat. Mix in the lemon juice, zest and sugar and
stir to dissolve. Pour into a bowl and refrigerate just until the mixture starts to gelatinize. Whip
the quark until smooth then fold into the lemon buttermilk mixture.
Divide into small glasses and refrigerate for at least 2 hours. For the Berry Jello If using cherries make sure they are pitted. Scrape
the vanilla bean out and mix it, together with the pod into the sour
cherry juice. Pour into a saucepan, adding the powdered gelatine and
bring to a boil. Allow to simmer for about 2 minutes. Add
the berries and cherries and sweeten as desired. After about two
minutes remove from the heat. Place in a bowl and refrigerate
preferably overnight. Notes:
Zest and juice of 1/2 lemon
6 sheets white gelatine
80g Quark
1-2 tablespoons sugar
250 ml sour cherry juice
3-4g powdered gelatine
1/2 vanilla bean
2-3 tablespoons sugar