Berries and Buttermilk Puddings
A delicate buttermilk pudding infused with vanilla bean, topped with a red wine berry sauce and fresh mixed berries. This elegant dessert combines the tangy freshness of buttermilk with sweet seasonal berries.
Ingredients
- •1 teaspoon unflavored gelatin
- •1 cup whole milk
- •½ piece vanilla bean
- •6 tablespoons sugar
- •1 cup buttermilk
- •¼ cup dry red wine
- •¼ cup water
- •3 tablespoon sugar
- •1 strip lemon zest
- •1 strip orange zest
- •1 leaf bay leaf
- •1 cup strawberries
- •2 cups mixed berries
- •4 pieces bowls or wide glasses
Cooking Instructions
- 1.
Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
1 min
- 2.
Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
10 min
- 3.
Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
480 min
- 4.
Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
10 min
- 5.
Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
5 min
- 6.
Chill sauce, stirring occasionally, until cold, about 1 hour.
60 min
- 7.
Spoon sauce over puddings and top with remaining berries.
5 min
