The tang of buttermilk goes well with fresh seasonal berries. Buttermilk is low in fat and offsets the additional cream added.
.JPG)
Well, that is what any good chef will tell you. This recipe takes minutes to make and uses up any buttermilk you may have on hand.
Ingredients:
2 cups of cream
1 teaspoon of unflavored gelatin
1/3 cup of sugar
1 vanilla bean
1 cup of buttermilk
Fresh berries
Take 2 extra tablespoons of buttermilk and place in a very small bowl. Now add your gelatin and let stand. In the mean time combine the cream, split vanilla bean and sugar in a sauce pan. Heat up the mixture just until the sugar is dissolved. Now let the mixture cool. Remove the vanilla bean taking care that all the seeds are left in the cream. Add the gelatin and buttermilk with a whisk. Pour into small serving dishes.
Refrigerate. When cold and set run a sharp knife around the edge of the dish. Flip over and top with berries.
Ingredients:
2 cups of cream
1 teaspoon of unflavored gelatin
1/3 cup of sugar
1 vanilla bean
1 cup of buttermilk
Fresh berries
Take 2 extra tablespoons of buttermilk and place in a very small bowl. Now add your gelatin and let stand. In the mean time combine the cream, split vanilla bean and sugar in a sauce pan. Heat up the mixture just until the sugar is dissolved. Now let the mixture cool. Remove the vanilla bean taking care that all the seeds are left in the cream. Add the gelatin and buttermilk with a whisk. Pour into small serving dishes.
Refrigerate. When cold and set run a sharp knife around the edge of the dish. Flip over and top with berries.
No comments:
Post a Comment