Lime Mousse with Raspberries

Ingredients

• 4 limes (juiced)
• 2 tsp grated lime zest
• 1 piece lime peel (cut into fine strips)
• 6 sheets gelatin
• 200 g whipping cream
• 400 g buttermilk
• 4 tbsp powdered sugar
• Salt
• 400 g raspberries

Instructions

1. 1.

   Soak gelatin in cold water. Whip cream to half-stiff peaks.

2. 2.

   Whisk together buttermilk, remaining lime juice (reserve 2 tbsp for raspberry sauce), grated lime zest, 3 tbsp powdered sugar and a pinch of salt. Dissolve the gelatin in a small pot over low heat until liquid, add to the buttermilk mixture and stir carefully. Fold in whipped cream. Transfer to a bowl and refrigerate 3‑4 hours.

3. 3.

   For the sauce, strain the raspberries (reserve some for garnish) through a sieve. Mix with remaining lime juice and powdered sugar. When serving, pour a spoonful of sauce onto each plate. Use a tablespoon to scoop portions from the lime mousse and place them on top of the raspberry sauce. Garnish with leftover raspberries and fine strips of lime peel.