Buttermilk Mousse with Strawberries and Nut Pesto

For the buttermilk mousse with strawberries and nut pesto, first soak the gelatin in cold water. Wash the lemon in hot water and pat dry. Grate the zest and squeeze out the juice. Heat the lemon juice with the liqueur, add the squeezed gelatin and stir until dissolved. Remove from the heat, stir in the buttermilk, pear syrup and the grated juice. Stir over a cold water bath until cold.

Whip the whipping cream until stiff and stir into the buttermilk with 2 tablespoons lemon juice before it begins to gel. Pour the mixture into a shallow dish and refrigerate for at least 3 hours.

For the pesto, rinse the mint, shake dry and pluck the leaves. Finely puree with the walnuts, hazelnuts, oil and powdered sugar. Add cold water as needed and season the pesto with lemon juice.

Wash and clean the strawberries and cut them into pieces. Chop the macadamia nuts.

With a spoon dipped in water, make dumplings of the mousse and arrange on plates with the strawberries. Pour the pesto over it, sprinkle with the macadamia nuts and serve the buttermilk mousse with strawberries and nut pesto garnished with mint.

Preparation Tip:

Buttermilk mousse with strawberries and nut pesto is a wonderfully light summer dessert.

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