- 45 ml heavy cream
- 3 × sheet(s) of gelatin
- 400 ml buttermilk
- 50 g powdered sugar
- 45 ml orange juice
Soak the gelatin leaves in cold water and heat the orange juice. Remove the soft gelatin leaves from the water, express the excess water and dissolve in the orange juice.
Slowly stir in the remaining ingredients. Sweeten with stevia if necessary. Pour into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving.
Portion the buttermilk mousse into a glass and serve with fresh raspberries.
Halve the ingredients if using a 0.25 L iSi Whipper and screw on 1 iSi Cream Charger. For a 1 l iSi Whipper, double the ingredients, screw on 2 iSi Cream Chargers one after the other, and shake vigorously after each Charger.