Tag Archives: gelatin recipes

Buttermilk Pudding with Strawberry Rhubarb Compote

A sure way to welcome the bounty of spring is using the early rhubarb and strawberries in a delicious compote flavored with rich vanilla. This compote is the perfect topping for breakfast on top of pancakes, french toast or Greek yogurt or use the compote to complete desserts such as cake , ice cream or pudding.  I find the best match to this compote is this old fashion buttermilk pudding. The buttermilk pudding is slightly tart, creamy, smooth and rich. It’s the perfect balance to the tart and sweet compote.  You can also enjoy this pudding on its own or just topped with fresh berries.

From by the bay, wishing you creamy buttermilk food memories!

Maryann

 

blog buttermilk pudding

Buttermilk Pudding with Strawberry Rhubarb Compote

Serves 4 to 6

Serve the buttermilk pudding and top with the Strawberry Rhubarb Compote.  Recipes follow.

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Buttermilk Pudding

Ingredients
1 1/4-ounce envelope unflavored gelatin

1 cup heavy cream

2/3 cup sugar

2 cups buttermilk

1 teaspoon vanilla extract

canola oil for the ramekins
Directions
Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.
In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.
Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.
Darienne Sutton
August 2007 in Real Simple

Strawberry Rhubarb Compote

 Ingredients

1 ¼ cups juice and/or water
½ cup  sugar
1/4 cup  agave nectar
1-pounds rhubarb, trimmed and cut into 1/4 –inch wide pieces
1 pound (450 g) strawberries, hulled and quartered
1 teaspoon vanilla and optional 1 teaspoon framboise

Directions
In a large, nonreactive saucepan, heat the water, juice, ginger, sugar, and agave. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Add the strawberries and  simmer another five minutes. Remove from heat and add the vanilla and  the framboise, if using. Cool and refrigerate until ready to use. Serve warm or room temperature.

 

 

 

Maple Panna Cotta

As I was thinking about some of my favorite flavors to welcome Fall, of course maple syrup comes quickly to mind. I decided to incorporate the maple taste into an easy elegant dessert – panna cotta, This is a dessert that I enjoyed many times on my visits to Florence, Italy. Maple seems a nice way to give it an american touch. For many years, I was reluctant to try panna cotta, it seemed daunting , using gelatin leaves and then removing from the mold before serving, but was I wrong , this dessert could not be easier to make.  If removing your panna cotta from the mold is preventing you from trying this lovely dessert then don’t bother. You can serve your dessert in some other little containers such as little jam jars as I did below, or a tea cup or pretty glass. If you are feeling ambitious serve some pepita brittle along side the dish. As always enjoy!
From by the bay wishing you sweet maple food memories!
Maryann
blog maple panna cotta
Maple Panna Cotta
Serves 6
Ingredients
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup maple syrup ( optional extra for serving )
3 sheets gelatin leaves
vegetable oil
Directions
Prepare 6 – 4 ounce custard cups by lightly oiling them with canola oil. Place the gelatin sheets in a bowl and cover with water. Set aside. In a medium saucepan add the cream, sugar and maple syrup . Place on medium heat and cook until sugar is dissolved , stirring occasionally.  Remove from heat. Remove the gelatin sheets from the water, gently squeeze to remove excess water. Add to the sweetened cream. Stir until dissolved. Ladle into the custard cups. Cover and refrigerate until firm, several hours or overnight. To unmold, run a knife under hot water, wipe it dry and then run the knife around the panna cottas and invert onto plates. Serve immediately, with a little maple syrup on top.
Optional: if you don’t want to unmold the panna cotta serve in the custards cups as is or in
another glass or porcelain container. I like to use a small glass jelly jar.
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