INGREDIENTS

INSTRUCTIONS

To make the pudding, heat half the cream with the sugar and vanilla
bean in a heavy-based saucepan, simmer for a few minutes, then remove
from heat. Remove the vanilla bean, split in half, scrape the seeds
into the cream mixture. Discard the bean and whisk to incorporate.  Add
gelatine, stir until dissolved and strain the mixture through a  fine
sieve. Put the buttermilk into a bowl and gradually pour in the  hot
cream mixture, beating constantly. Cool the mixture until tepid.  Beat
the remaining cream until almost in soft peaks and fold into
buttermilk mixture. Pour the mixture into small 150ml. dariole  moulds.
Cover and refrigerate overnight or for at least 6 hours. To  make the
raspberry sauce, place berries and sugar in saucepan and  bring to
simmer. Squeeze 1/2 lemon juice and strain mixture. To  serve,
carefully loosen the edges of the pudding from the mould with  a small
knife and turn each pudding out onto a serving plate.  Surround each
pudding with some of the raspberry coulis and fresh  berries.  Serves
6.  Recipe by Gary Skelton, Season Restaurant from Noosa The Cookbook
(1998), published by Wordsworth Publishing, Noosa Heads.  Converted by
MC_Buster.  Per serving: 2078 Calories (kcal); 70g Total Fat; (29%
calories from  fat); 30g Protein; 350g Carbohydrate; 243mg Cholesterol;
749mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 2 Fruit;  13 Fat; 18 1/2 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1233
Calories From Fat: 17
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 6.3mg
Potassium: 519.4mg
Carbohydrates: 314.8g
Fiber: 19.7g
Sugar: 289.2g
Protein: 3.8g