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.
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