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Serves 6Difficulty:
Easy
Fabien is a very good friend of mine; we have known each other for sometime. I like to listen to Fabien as he knows what he’s talking about and I know that I will learn a thing or two. This recipe is one of Fabien’s which he was kind enough to share with me.
I love this recipe and made it several times at the pub. The buttermilk pudding is a variation on a panna cotta and the base recipe is a recipe for all seasons. What you serve with it is entirely up to you. For this occasion Fabien served blood oranges with the buttermilk pudding. I also like rhubarb, plums, raspberries and blackcurrants with the buttermilk as the flavours all work marvelously together.
You could make these buttermilk puddings in dessert glasses then you do not need to turn them out. Both ways looks striking.
Ingredients & Method
- 275ml double cream
- Seeds of one vanilla pod
- 70g caster sugar
- 3 gelatine leaves, bloomed
- 275g buttermilk
- Juice of one lemon
- 2 blood oranges
- 25ml juice from the segmented oranges
- 1tbs marmalade
Place six individual 125ml size savarin moulds on a tray in the fridge to chill.
Make the buttermilk puddings. Bring the cream, sugar and vanilla seeds to the boil in a small saucepan over medium heat, once the cream boil remove from the heat.
Drain the gelatine and add to the warm cream, whisk to melt the gelatine and stir in the buttermilk and lemon juice. Pass the mixture through a fine sieve. add a few drops of freshly squeezed lemon.
Pour the mixture into the prepared chilled moulds, return to the fridge for 6 hours to set completely.
Peel the oranges and cut the segments out with a sharp knife. Place the orange segments in a sieve, let the juices drain off for about 5 minutes. Place the marmalade in a small saucepan with 25ml of the juice from the segmented oranges, gently heat over medium heat until melted, mix well. Carefully stir in the orange segments.
To serve, turn the buttermilk puddings out from the moulds by either dipping the moulds in hot water or use a blowtorch to heat the bottoms of the moulds lightly. Turn the buttermilk puddings out onto the chosen serving plates and arrange the blood orange compote in the centre of the buttermilk pudding.