Bay Buttermilk Mousse with Berry Sauce

For the mousse, open the sugar with 150 ml of water, the bay leaves and a little bit of juice of a lemon for about 5 min. until a syrup is formed, then cool the syrup with the bay leaves in it and infuse for 4 hours.

Soak the gelatin in a lot of water for 5 min, then heat a little bit of buttermilk (lukewarm), let the drained and squeezed gelatin melt in it, mix it with the remaining buttermilk, juice of one lemon as well as the syrup (without the bay leaves) and cool it in the fridge. As soon as the buttermilk starts to solidify, accurately stir in the sour cream or crème fraiche with a whisk. Then let the mousse set for at least 6 hours, better one night.

For the sauce, defrost the raspberries. Make a syrup from the sugar as described with 120 ml of water. Blend the raspberries in a hand blender and add the hot syrup while blending. Once the sauce is homogeneous, strain it with a rubber spatula or loeffe through a sieve into a large enough bowl to remove the seeds, ready.

To serve, pour the sauce onto dessert plates, make funny shaped portions of the mousse with a spoon dipped in hot water.

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Our tip: Use the young, tender spinach from the farmer’s mar

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