INGREDIENTS

INSTRUCTIONS

BUTTERMILK PUDDING
RASPBERRY SAUCE
1. 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.
2. 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.
3. Pour the mixture into small 150ml. dariole moulds. Cover and
refrigerate overnight or for at least 6 hours.
4. To make the raspberry sauce, place berries and sugar in saucepan
and bring to simmer. Squeeze 1/2 lemon juice and strain mixture.
5. 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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