The past two weeks pure relaxation and beach life has been replaced with the pulsing and very hot Shanghai city life! I am telling you it is hot! One thing is being at the beach, feeling the cool breeeze, drinking fruit shakes and swimming in the coral sea – there the heat is bearable and actually quite nice, plus you get an awesome tan. In shanghai it is like being in an oven, litterally! It is around 40í? ?í? ° C almost 24/7, peeew. We arrived early this morning after a long night of travelling and after a little ‘lost passport incident’ – btw not good when arriving in China, we were welcomed by our dear friends who lives here.
We have spend the first day exploring a little bit if the city, tasting Shanghai’s best and famouse dumplings, ordering a dress at the local tailor, drinking water, coke, smoothies and more water and now relaxing a bit in front of the AC before going for round two of todays shopping. This is when I decided to take advantage of being near an actual computer with a keyboard while having a cooled and clear mind – blogpost time is on!
I couldn’t help thinking that this recipe was absolutely perfect for sharing on this exact day. Not only is it a typical nordic recipe – one of those I miss a lot and that I am going to enjoy the rest of the danish summer. But it is also a perfect dessert to serve on any hot day, like today, when you wanna treat yourself with some summer loving.
Denmark has a tradition for making dairy mousse. Not like the cheesecake we all have gotten to know – this is a more simple dessert where we use cultured yoghurt, whipped cream and even cottage cheese mixed with fruit eg. lemon or berries, then added gelatine and finally chilled completely before serving in order to give it that spongy and firm texture. This type of dessert goes way back to the time where dairy products needed a revival – and clever heads developed these cold and creamy wonders.
The classic danish koldskí? ?í? ¥l as I have already introduced here makes the base of this dessert. The flavours vanilla, lemon and that georgeous cultured buttermilk are absolutely adorable mixed with strawberries, and since the mousse texture is an all-time winner – I declare this dessert a success!
If you feel like having a more whole and filling dessert you can top this with honey roasted granola, almond crackers or some roasted nuts. The berry/fruit filling can be varied as well according to season and taste. Go nordic with this super dessert, it willl rock your sweet summer kitchen!
Buttermilk and lemon mousse with strawberries & violets
Makes 5-6 portions
1 cup cultured buttermilk (250 ml)
1 cup thick yoghurt, eg. greek yoghurt, quark or sour creamí? ?í? (250 g)
1/2 cup heavy creamy (125 ml)
1/3-1/2 cup sugar (75-100 g)
3 pasteurised egg whites
1 vanilla pod, scraped
Juice and zest from 1/2 organic lemon
4 sheets of gelatine
2 cups of fresh strawberries (300 g)
Edible flowers (optional)
Place the gelatine in a bowl with cold water. Mix buttermilk, yoghurt, sugar, vanilla and lemon zest. In a bowl whisk heavy cream into a light and soft whipped cream. In another bowl whisk egg whites into a stiff and fluffy texture. In a pan slowly heat lemon juice – sqeeze the water out of the gelatine and melt it in the warm lemon juice. Set a side to cool a bit.
Add the lukewarm lemon juice to the buttermilk mix while stirring, then gently fold the whipped cream into it, followed by the stiff egg whites. Set the mixture aside and let it sit just a bit.
Rinse the strawberries and cut them in smaller pieces. Divide the berries in 5 to 6 glasses. Top the glasses with the cooled buttermilk mixture and place them in the fridge for at least 3-4 hours.
Serve chilled and decorated with edible flowers…Enjoy!