BERRIES AND BUTTERMILK PUDDINGS
Provided by Lillian Chou
Categories Milk/Cream Blender Berry Dessert Quick & Easy Strawberry Red Wine Summer Chill Healthy Simmer Boil Buttermilk Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make buttermilk puddings:
- Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
- Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
- Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
- Make sauce:
- Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
- Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
- Chill sauce, stirring occasionally, until cold, about 1 hour.
- To serve:
- Spoon sauce over puddings and top with remaining berries.
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.
VANILLA PUDDING WITH FRUIT COCKTAIL
Treat yourself to this delightful Vanilla Pudding with Fruit Cocktail. This Vanilla Pudding with Fruit Cocktail is a simple yet elegant dessert.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min.
- Spoon into 4 dessert dishes.
- Top with fruit cocktail.
Nutrition Facts : Calories 180, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber less than 1 g, Sugar 31 g, Protein 4 g
BUTTERMILK PUDDING WITH POMEGRANATE COMPOTE
From Better Homes and Gardens, Dec. 2013. The cook time does not include two hours chilling time. This is described as a light and bright dessert.
Provided by duonyte
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl combine the water or milk and the gelatin, and set aside.
- In a saucepan over medium heat, bring heavy cream and sugar to a simmer, stirring until the sugar is dissolved.
- Immediately remove from heat and add the gelatin mixture, stirring until completely dissolved. Cool 5 minutes.
- Transfer to a mixing bowl and whisk in the creme fraiche until blended, then whisk in the buttermilk, lemon juice, vanilla and salt.
- Strain and stir in the lemon peel.
- Divide into eight 1 cup ramekins. Cover with plastic wrap and chill until set, 2 to 3 hours.
- Meanwhile, prepare the pomegranate compote. In a medium saucepan combine the wine and sugar and bring to a simmer, stirring until the sugar is dissolved. Simmer, uncovered, about 3 minutes, until slightly reduced and syrupy. Remove from heat and cool completely.
- Before serving, combine the pomegranate seeds, orange, and salt. Pour over the wine syrup and stir in the lemon juice. Serve immediately.
Nutrition Facts : Calories 462.6, Fat 28.2, SaturatedFat 17.5, Cholesterol 104.3, Sodium 291.1, Carbohydrate 42.8, Fiber 0.8, Sugar 39.2, Protein 10.6
BUTTERMILK PUDDING
Make and share this Buttermilk Pudding recipe from Food.com.
Provided by Recipe Junkie
Categories Gelatin
Time 3h
Yield 6 cups
Number Of Ingredients 6
Steps:
- In small bowl, soften the gelatin in cold water.
- Then add boiling water and stir until dissolved.
- Using large bowl, dissolve the sugar in buttermilk.
- Add lemon juice and rind.
- Strain the gelatin into it and mix until well blended.
- Pour into 2 quart dish.
- Chill until set, about 3 hours.
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- In a saucepan bring heavy cream and sugar to a simmer over medium heat, stirring until sugar is completely dissolved. Immediately remove from heat; add gelatin mixture, stirring until completely dissolved. Cool 5 minutes. Transfer to a mixing bowl. Whisk in creme friache until blended. Whisk in buttermilk, lemon juice, vanilla, and salt. Strain. Whisk in lemon peel.
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