| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 4qr | 1 | servings | |
INGREDIENTS
| 600 | ml | Buttermilk |
| 250 | ml | Cream |
| 125 | g | Sugar |
| 1 | Vanilla bean | |
| 3 | Gelatine leaves | |
| 300 | g | Raspberries |
| 150 | g | Sugar |
| 1/2 | Lemon | |
| Fresh mixed berries to serve |
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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