Buttermilk Lime Cream

Ingredients

• 4 sheets of white gelatin
• 0.5 organic lime
• 4 tbsp agave syrup
• 350 ml buttermilk
• 125 ml whipping cream
• 1 small melon (e.g., Charentais)
• 3 sprigs Mint

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Rinse the lime hot, dry it, grate its zest finely, squeeze out the juice and mix both with agave syrup and buttermilk.

3. 3.

   Heat 2 tbsp of the buttermilk mixture in a small pot. Squeeze out the gelatin and dissolve it into the warm liquid while stirring.

4. 4.

   Whisk the liquid gelatin into the remaining buttermilk mixture with a whisk and chill.

5. 5.

   Beat the cream with a hand mixer until stiff peaks form.

6. 6.

   When the buttermilk cream starts to set, fold in the whipped cream. Divide the mixture among four glasses and refrigerate for at least one hour (preferably 2–3 hours).

7. 7.

   Halve the melon and scrape out the seeds with a spoon.

8. 8.

   Cut the melon into wedges, remove the rind, and dice the flesh into small cubes.

9. 9.

   Wash the mint, shake dry, and pluck the leaves. Set aside some whole leaves, cut the rest into fine strips.

10. 10.

    Mix the mint strips and melon cubes in a bowl and let them sit briefly. Spoon onto the buttermilk lime cream, garnish with remaining mint, and serve.