Raspberry jelly with iced buttermilk cubes (Johann Lafer for tina)

Ingredients

Directions

1. 1

   Raspberries selected. Caramelise 40 g sugar in a pan, add raspberry syrup, 120 ml water, currant juice and honey and bring to the boil briefly. Cut the vanilla pod lengthwise, scrape out the pulp and add to the stock. Wash the lemon hot, grate dry, peel the peel with the help of a zest ripper. Halve the lemon, squeeze the juice. Add both to the stock, simmer for about 5 minutes.

2. 2

   Stir starch with 2-3 tbsp. water until smooth. Bind the stock with it, bring to the boil again. Pour the cooled brew over the raspberries, mix carefully. Soak gelatine in cold water for about 5 minutes. Heat half of the buttermilk with 50 g sugar and juice of 1/2 lemon. Squeeze the gelatine well and dissolve in it. Add the rest of the buttermilk and let it cool down. Whip the cream until stiff and fold into the buttermilk as soon as it starts to gel. Line a flat mould (15 x 15 cm) with foil and pour in the mixture. Leave to cool for 2 hours in the freezer. Divide the raspberry jelly into cooled bowls.

3. 3

   Squeeze the gelatine well and dissolve in it. Add the rest of the buttermilk and let it cool down. Whip the cream until stiff and fold into the buttermilk as soon as it starts to gel. Line a flat mould (15 x 15 cm) with foil and pour in the mixture. Leave to cool for 2 hours in the freezer. Divide the raspberry jelly into cooled bowls. Remove the frozen buttermilk mass from the mould, remove the foil, cut into equally sized cubes and spread on the groats. Wash the mint, shake dry and finely chop the leaves, finally sprinkle over the raspberry jelly

4. 4

   waiting time 2 1/4 hours