BUTTERMILK PUDDING WITH FRESH FRUIT
This is a deceptively simple and sublimely elegant dessert that whips together in minutes, baring the waiting time. It is a dessert that grows on you, it's a delicious and smooth pudding that elicits small moans of "Mmm," and "Wow!" from those who try it. It's just sweet enough, super creamy, with a sunny tang that teases you to keep taking bite after bite until, lo and behold, you've eaten the whole bowl. Served plain, it is a perfect end to a hot & spicy meal to cool the palate. With some fresh raspberries or a strawberry that is fanned out on top, it adds a special flair. Don't be tempted to bury this under jam, jelly or a mashed fruit; all that extra flavour will completely mask the delicate undertones of the buttermilk. This is especially pretty, served in tiny parfait glasses with a layer of fresh berries between each level of pudding.
Provided by The_Swedish_Chef
Categories < 4 Hours
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the gelatin with 2 tablespoons of warm water in a small bowl and set aside. Don't worry if the gelatin actually "gels" while you are warming the cream! It completely dissolves once it's placed in the warm cream.
- Put the whipping cream and sugar into a small saucepan over medium heat. Heat only until the sugar has dissolved; do NOT scald! Remove from heat, stir in the vanilla extract and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved. This will take a couple of minutes of stirring with a wooden spoon until the gelatin is completely incorporated into the warm cream.
- Allow cream to come to room temperature. I have successfully held the pan over a bowl filled with cold ice water, stirring constantly, to reduce the temperature faster.
- Once the cream has cooled to room temperature, add the buttermilk and stir well until thoroughly combined. Strain through a fine mesh sieve into a pourable container that can hold 4 cups, to catch any bits of undissolved gelatin.
- Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least three hours. At the 1st hour, this is still liquid; at the 2nd hour, it begins to set and by the 3rd hour, it's sheer perfection.
- Serve as is for a refreshing and light dessert, with a few fresh berries on top, or layered in a parfait glass with berries.
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Dalia Giron
[email protected]I'm not a big fan of pudding, but I really enjoyed this recipe. It's light and fluffy, and the fresh fruit adds a nice touch of sweetness and tartness. I'll definitely be making this again.
Tim Mack
[email protected]This pudding is a great way to use up leftover buttermilk. It's also a delicious and refreshing dessert that's perfect for summer gatherings.
Sheeraz King
[email protected]I love this pudding! It's so light and fluffy, and the buttermilk gives it a slightly tangy flavor that I really enjoy. I've made it several times now, and it's always a hit with my family and friends.
uthman adegoke
[email protected]This pudding is a bit time-consuming to make, but it's worth the effort. It's so creamy and flavorful, and the fresh fruit really makes it special. I highly recommend this recipe.
__IJWTSIP__
[email protected]I've made this pudding several times now, and it's always a hit. It's a great way to use up fresh fruit, and it's also a delicious and refreshing dessert.
Victoria P
[email protected]This pudding is a family favorite! We make it every year for our summer cookouts. It's always a hit, and everyone loves the creamy buttermilk flavor and the fresh fruit.
Yogesh Bhandari
[email protected]I'm not a big fan of fruit in my pudding, but I decided to try this recipe anyway. I was pleasantly surprised! The fruit added a nice sweetness and tartness to the pudding, and it wasn't too overpowering. I'll definitely be making this again.
Brinlee Eberhart
[email protected]This pudding was easy to make and turned out great! I used a variety of fresh fruits, including strawberries, blueberries, and raspberries. The pudding was creamy and delicious, and the fruit added a nice pop of color and flavor.
Steve Frederick
[email protected]I made this pudding for a potluck and it was a huge success! Everyone loved it. I especially liked the way the buttermilk gave the pudding a slightly tangy flavor.
Fah
[email protected]This pudding was a bit too sweet for my taste, but I think that's because I used all sugar instead of half sugar and half Splenda. Next time I'll try it with less sugar and see how it turns out.
Bereket Glmeskel
[email protected]I've never been a big fan of buttermilk, but this pudding changed my mind. It was light and fluffy, with just the right amount of tang. The fresh fruit was a great addition, and I especially loved the strawberries.
Jason Roy
[email protected]This buttermilk pudding was a hit! It was creamy and flavorful, and the fresh fruit added a nice touch of sweetness and tartness. I will definitely be making this again.