Buttermilk Mousse with Strawberries and Nut Pesto

Ingredients

• 6 sheets of white gelatin
• 0.5 Organic lemon
• 2 tbsp Orange juice
• 400 ml Buttermilk
• 4 tbsp pear syrup
• 100 g low-fat quark
• 10 g mint (half a bunch)
• 20 g walnut kernels (1 heaping tbsp)
• 20 g hazelnut kernels (1 heaping tbsp)
• 2 tbsp walnut oil
• 1 tsp Honey
• 300 g Strawberries

Instructions

1. 1.

   Soak gelatin in cold water. Rinse the lemon halves hot and grate dry. Grate the peel and squeeze out the juice. Warm lemon juice with orange juice in a small pot over low heat, add the squeezed gelatin and stir until it dissolves. Remove from heat, let cool for about 5 minutes, then whisk in buttermilk, pear syrup and lemon zest.

2. 2.

   Whisk the mousse over a cold water bath and fold in quark before the mixture starts to gel. Pour into a shallow dish and chill for at least 3 hours.

3. 3.

   Meanwhile wash mint, pat dry and pluck leaves; set aside half for garnish. Blend remaining mint with walnuts, hazelnuts, oil, 2–3 tbsp water and honey until smooth.

4. 4.

   Clean strawberries, wash and cut into pieces. Using a spoon dipped in water, scoop portions of the mousse onto plates, top with strawberry pieces and reserved mint leaves, then drizzle the nut pesto around.