Buttermilk mousse with caramel sauce

Gelatine soak in plenty of cold water. Heat half of lime juice. Gelatine squeezing and roasting in warm lime juice while stirring. Stir in the remaining lime juice and let it cool down completely (in a larger container with cold water). Mix 600 ml of whipped cream with icing sugar almost stiffly.

Stir buttermilk through almost stiff cream. Almost chilled and just not yet stiffened lime juice by whipping cream buttermilk mixture stirring. Pour buttermilk mousse over eight (wine) glasses and allow to set for at least 2 hours in a refrigerator.

In frying pan with a thick bottom, baste sugar without melting on low heat, until sugar has a nice brown color (do not let the sugar get too dark). Heat the rest of the whipped cream. Take the pan of heat and stir in warm whipped cream with caramel. When caramel becomes hard, it is roasted again on low heat while stirring. Let caramel sauce cool down.

Heat the caramel sauce gently until lukewarm, stir well. Carefully pour the sauce onto buttermilk mousse and serve immediately.