Feed your Inner Cook: Buttermilk dessert

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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.

Time is precious.

Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.

So ... Feed your inner cook - and Enjoy!

Thursday 25 June 2015

Buttermilk dessert

These "light as a feather" buttermilk puddings by Valli Little are the perfect alternative to Panna Cotta overload.

Ingredients

1 vanilla bean split and seeds scraped
1/2 cup (75g) caster sugar
600ml thickened cream
4 gold strength gelatine leaves
2 cups (500ml) buttermilk

Berry Coulis to decorate

Method

Combine vanilla pod and seeds, sugar and 400ml thickened cream in a saucepan warm over medium heat stirring constantly until sugar is dissolved.

Soak gelatine in cold water for about 5 minutes or until soft. Then squeeze excess water and add to hot cream stir until gelatine is completely dissolved.

Fill a bowl with ice cubes, place a clean bowl on top and strain cream mixture into the bowl. So as to have the mixture chill slightly.

Beat remaining cream to soft peaks and fold into the cream mixture and add buttermilk.

Pour into small dishes and refrigerate for 4 to 6 hours until set.

Either unmould the puddings or serve in containers.

Decorate with fruit.

Yum Yum

Mamma Marmalade