For the buttermilk mousse, soak gelatin in cold water. Stir sugar, lime zest, buttermilk and juice with a whisk. Melt soaked and squeezed gelatin in 2 tbsp of mixed buttermilk and stir into remaining buttermilk. Whip until cooled on iced water, one to two minutes. Fold in whipped cream and fill buttermilk mousse into 6 oval cookie cutters.
For the white chocolate sauce, bubble liquid whipping cream and let cooking chocolate melt in it. Cool.
For the raspberry coulis, whisk fresh raspberries with orange liqueur, juice of one lemon and powdered sugar.
For the elderflower stock, melt sugar and brown lightly.
Add the remaining ingredients, except the elderflowers, and simmer on low heat for five minutes, cool to room temperature, transfer to a glass jar, then add the elderflowers and steep in the sun for at least one day.
For the elderflower jelly, soak gelatin in cold water and let it melt in the elderflower stock.
To finish: spread the mixed berries evenly over the buttermilk mousse and top with elderflower jelly (room temperature). Set in the refrigerator for at least 3 hours.
Serving: Pour a mirror of raspberry coulis and chocolate sauce on a plate, top with the mousse and decorate with elderflowers.
white chocolate sauce and raspberry coulis
Tip: Do you prefer milk chocolate od