Old-fashioned buttermilk pudding, deliciously tart, sweet and creamy.
BE PICTURED IN; CHARACTERIZED IN:
Guest writer Garrett McCord has been telling us about his buttermilk pudding for ages. He finally came over and recently did it for us. Outrageously good! ~ Elise
I think that’s, well, kinda gross.
To me, buttermilk is a secondary ingredient that’s best left behind the scenes. It should be the bridesmaid, never the bride.
That is, in most cases.
Buttermilk Panna Cotta, a delicious and smooth pudding
This isn’t one of those. Buttermilk pudding is something else entirely. A delicious and smooth pudding that elicits little moans of “Mmm” and “Wow!”. of those who try.
It’s just sweet enough, super creamy, with a sunny flavor that will have you taking bite after bite until, lo and behold, you’ve eaten the whole bowl.
Buttermilk panna cotta
ingredients
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2 teaspoon powdered gelatin
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1 Cup fat whipped cream
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1/2 Cup sugar
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1 vanilla beanseeded (or substitute 1/2 teaspoon vanilla extract)
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2 cups buttermilk
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jam or jelly to serve, optional
method
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Mix the gelatin with water:
In a small bowl, mix the gelatine with 2 tablespoons water and set aside.
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Prepare the panna cotta base:
Place the heavy cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) in a small saucepan over medium-high heat. Once the sugar has dissolved, remove from the heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved.
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Add Buttermilk:
Once the cream has cooled to room temperature, add the buttermilk and stir. Pass through a fine sieve to catch any undissolved pieces of gelatin.
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Cool:
Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding will be very rich). Cover the ramekins with plastic wrap and let rest for at least four hours. Serve with your favorite jam, jelly, marmalade, fruit or plain.
| nutritional information (per serving) | |
|---|---|
| 244 | calories |
| 15g | Fat |
| 24g | carbohydrates |
| 5g | protein |
