Buttermilk Pudding With Pomegranate Compote

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1/4 cup cold water or 1/4 cup cold milk
• 2 1/4 ounces envelopes unflavored gelatin
• 2 cups heavy cream
• 1 cup sugar
• 1/2 cup creme fraiche
• 2 cups buttermilk
• 1/4 cup fresh lemon juice
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 4 teaspoons finely shedded lemon peel
• 1/3 cup red wine (pinot noir suggested)
• 1/3 cup sugar
• 1/2 cup pomegranate seeds
• 1/2 cup chopped navel orange section
• 1/8 teaspoon salt
• 2 teaspoons lemon juice

Recipe

• 1 in a small bowl combine the water or milk and the gelatin, and set aside.
• 2 in a saucepan over medium heat, bring heavy cream and sugar to a simmer, stirring until the sugar is dissolved.
• 3 immediately remove from heat and add the gelatin mixture, stirring until completely dissolved. cool 5 minutes.
• 4 transfer to a mixing bowl and whisk in the creme fraiche until blended, then whisk in the buttermilk, lemon juice, vanilla and salt.
• 5 strain and stir in the lemon peel.
• 6 divide into eight 1 cup ramekins. cover with plastic wrap and chill until set, 2 to 3 hours.
• 7 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.
• 8 before serving, combine the pomegranate seeds, orange, and salt. pour over the wine syrup and stir in the lemon juice. serve immediately.