Super cute. Super refreshing. And super easy. These buttermilk creams are also delicious with roast peaches, apricots, nectarines, or rhubarb in season.
- 2 sheets of gelatin (use 3 sheets if you plan to unmold each one)
- 1½ cups buttermilk
- ⅓ cup superfine sugar
- ½ vanilla pod
- 1 cup heavy cream
- Primroses, forget-me-nots, and mint leaves, to decorate
- Cook Time: 30m
Soak the sheets of gelatin in cold water.
In a heavy-bottomed saucepan, bring 6 tablespoons of the buttermilk to a boil with the sugar and vanilla pod.
Drain the softened gelatin sheets and discard the water. Remove the saucepan from the heat, add the gelatin to the hot buttermilk, and stir until dissolved. Let cool, then whisk in the remaining buttermilk and the cream. Scrape the seeds from the vanilla pod and add them to the mixture. Mix well.
Pour into 6 small ramekins or molds, then cover and refrigerate until set.
To serve, sprinkle each little pot with primroses, forget-me-nots, and a few mint leaves. Alternatively, unmold into a deep soup plate and garnish as above.
For more check out Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes by Darina Allen, published by Kyle Books. Photography by Clare Winfield and Tim Allen.