Buttermilk Cream

Ingredients

• 6 sheets white gelatin
• 3 tbsp elderflower syrup
• 200 ml Buttermilk
• 200 g sour cream quark
• 30 g powdered sugar (3 tbsp)
• 0.5 Organic lemon
• 350 g blueberries
• 30 g cane sugar (1.5 tbsp)
• mint or lemon balm for garnish

Instructions

1. 1.

   Soak gelatin in cold water for at least 5 minutes.

2. 2.

   Whisk elderflower syrup, buttermilk, sour cream quark and powdered sugar together. Rinse half a lemon with hot water, dry it, grate the zest finely and stir into the elderflower mixture (reserve fruit for later).

3. 3.

   Remove gelatin from water, place in a small saucepan, add a few drops of water and warm until fully dissolved.

4. 4.

   Take saucepan off heat, pour 3 tbsp of the elderflower mixture into it and whisk smooth.

5. 5.

   Stir gelatin into the remaining elderflower mixture. Rinse four small molds (125 ml capacity) with cold water. Fill molds with mixture and refrigerate for 3 hours.

6. 6.

   Wash blueberries, discard stems and let them drain well.

7. 7.

   Mix berries with cane sugar and set aside.

8. 8.

   To serve briefly dip molds in hot water, loosen cream around the edge with a knife and pour onto plates. Garnish with blueberries and optional mint or lemon balm.