Preparation
- Soak the gelatine in cold water for about 2 minutes. Gently warm the buttermilk with the lemon juice, lemon zest and half of the icing sugar in a bowl set over a pan of hot water; it must not boil.
- Squeeze out the gelatine and dissolve it in the warm buttermilk. Place the bowl in a cold water bath and whisk until cool and just starting to set.
- Whip the cream with the remaining icing sugar until creamy and fold it into the buttermilk mixture. Spoon into dessert glasses and chill for at least 3 hours.
- Dust the diced strawberries with icing sugar, mix with a dash of lemon juice and leave to macerate in the fridge for about 30 minutes.
- Spoon the strawberries over the mousse and serve garnished with mint. The mousse can also be made the day before.
Drink with it
Sweet wine · excellent match
Moscato d'Asti or Riesling Spätlese
The wine's sweetness matches that of the dessert, its fruity acidity meets the buttermilk and lemon, and the grape fruit suits ripe strawberries.
Which wine goes with dessert? Comparing sweetness deliberatelySparkling wine · excellent match
Rosé sparkling wine, medium dry, or Champagne demi-sec
Strawberries and sparkling wine are an old pairing: the red fruit of the rosé echoes the berries, and the bubbles lift the cream.
Sparkling wine, Champagne, and Prosecco: what's the difference?Fruit liqueur · excellent match
Strawberry liqueur, ice cold, as a small sip
The strawberry aromas double up on the fruit of the dessert; served well chilled, it does not feel too heavy.
Ginjo sake · good match
Ginjo sake, very cold (about 6–8 °C)
The melon and berry notes of a ginjo mirror the strawberries, and its gentle acidity suits the buttermilk.
Junmai, Ginjo, Daiginjo: What do these mean for sake?