Buttermilk Puddings

I was first introduced to these buttermilk puddings at a cooking class close to twenty years ago. I was sceptical – I’m not a huge dessert eater and I’m generally not a fan of creamy desserts if I’m going to have something sweet. But I was completely blown away with my first taste. Just delicious! Now this is my kind of dessert!

They are oh so light, silky smooth on the tongue and have just the right amount of giggle. The buttermilk gives a delightful tanginess which balances out the creaminess perfectly. And the fruit on the top provides the final touches to make it a wonderful dessert all round.

I have made buttermilk puddings countless times over the years since then and am yet to find someone who doesn’t enjoy them. It is the perfect dessert for so many different meals. I’ve served it after rich dishes, with Asian feasts, as part of a light summer meal and so many other ways and it works no matter what. It has a universal flavour that fits with just about any cuisine and can be mixed up with the fruit to suit what ever you have eaten before or the season.

The fruit can really be anything that you desire. I first had it with blood orange segments, with a little of the juice drizzled over. Strawberries macerated in a little icing sugar and lemon juice are a favourite as well. Fresh raspberries or blueberries are delightful when in season as is a spoonful of passionfruit.

dessert

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30 minutes + 4 hours setting time

Ingredients

4 sheets gelatine (gold strength)

125g castor sugar

300ml cream

1 vanilla bean, split and seeds scraped

600ml buttermilk

Seasonal fruit, to serve

Instructions

Place the gelatine into a small bowl and cover with water to soften.

Place the sugar, vanilla bean and seeds along with half the cream into a saucepan and bring to a gentle boil. Remove from the heat.

Lightly whip the remaining cream. I do this step by hand with a whisk so that it does not get over-beaten. Add the buttermilk and mix to combine.

Add the gelatine to the cream and sugar mixture and stir well to incorporate. Pour the cream and sugar mixture into the buttermilk and cream and mix together well.

Strain the mixture into a jug to remove the vanilla bean and any lumps that may have formed. Pour the mixture into serving glasses or small dessert moulds. You will get six serves from the mixture (around 150ml each).

Place in the fridge and set for four hours.

To serve, top the puddings with seasonal fruit. If using the moulds, turn the puddings out of their mould and onto a plate then top with the fruit. I like to use blood orange segments when they are available otherwise will use seasonal berries.

Categories: Sweet Things