Buttermilk Pudding With Pomegranate Compote Recipes

BUTTERMILK PUDDING WITH POMEGRANATE COMPOTE

Steps:

• In a small bowl combine the water or milk and the gelatin, and set aside.
• In a saucepan over medium heat, bring heavy cream and sugar to a simmer, stirring until the sugar is dissolved.
• Immediately remove from heat and add the gelatin mixture, stirring until completely dissolved. Cool 5 minutes.
• Transfer to a mixing bowl and whisk in the creme fraiche until blended, then whisk in the buttermilk, lemon juice, vanilla and salt.
• Strain and stir in the lemon peel.
• Divide into eight 1 cup ramekins. Cover with plastic wrap and chill until set, 2 to 3 hours.
• Meanwhile, prepare the pomegranate compote. In a medium saucepan combine the wine and sugar and bring to a simmer, stirring until the sugar is dissolved. Simmer, uncovered, about 3 minutes, until slightly reduced and syrupy. Remove from heat and cool completely.
• Before serving, combine the pomegranate seeds, orange, and salt. Pour over the wine syrup and stir in the lemon juice. Serve immediately.

BUTTERMILK PUDDING WITH FRESH FRUIT

Steps:

• Mix the gelatin with 2 tablespoons of warm water in a small bowl and set aside. Don't worry if the gelatin actually "gels" while you are warming the cream! It completely dissolves once it's placed in the warm cream.
• Put the whipping cream and sugar into a small saucepan over medium heat. Heat only until the sugar has dissolved; do NOT scald! Remove from heat, stir in the vanilla extract and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved. This will take a couple of minutes of stirring with a wooden spoon until the gelatin is completely incorporated into the warm cream.
• Allow cream to come to room temperature. I have successfully held the pan over a bowl filled with cold ice water, stirring constantly, to reduce the temperature faster.
• Once the cream has cooled to room temperature, add the buttermilk and stir well until thoroughly combined. Strain through a fine mesh sieve into a pourable container that can hold 4 cups, to catch any bits of undissolved gelatin.
• Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least three hours. At the 1st hour, this is still liquid; at the 2nd hour, it begins to set and by the 3rd hour, it's sheer perfection.
• Serve as is for a refreshing and light dessert, with a few fresh berries on top, or layered in a parfait glass with berries.

BUTTERMILK PUDDING

Steps:

• In small bowl, soften the gelatin in cold water.
• Then add boiling water and stir until dissolved.
• Using large bowl, dissolve the sugar in buttermilk.
• Add lemon juice and rind.
• Strain the gelatin into it and mix until well blended.
• Pour into 2 quart dish.
• Chill until set, about 3 hours.

PERSIMMON AND BUTTERMILK PUDDING

Steps:

• Preheat the oven to 400 degrees.
• Put the persimmon puree into a mixing bowl and add the buttermilk. Beat well with a mixer.
• Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Beat the eggs and add them to the persimmon mixture. Add the sifted dry ingredients and beat with the mixer. Beat in the butter. There should be about six cups.
• Butter a six-cup baking dish and pour the batter into it. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
• Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
• May be topped with whipped cream.

CARDAMOM-BUTTERMILK PANNA COTTA WITH POMEGRANATE

Steps:

• In a small saucepan, soften gelatin in 1/4 cup water for 5 minutes. Add cream, sugar, cardamom, and salt; heat over medium, stirring, until sugar and gelatin dissolve. Stir in buttermilk. Pour into a 1 1/2-quart dish and refrigerate until set, about 3 hours. Serve,sprinkled with pomegranate seeds, oranges, and toasted coconut.