.. it is very simple.
I’m gonna be honest here. Taking photos for this post is giving me migraines. How do I showcase the off-white-ness of the pudding thanks to the vanilla, the texture, how smooth and jiggly it is? I played and played with so many different settings, near & far and my head felt like exploding. So you just gotta take my words: make this!
I had some buttermilk as a result of whip cream that refused to turn stiff (I tried again over the weekend btw, and if you don’t see me talking about my home made ice cream, you know what happen). So since H has been enthralled with panna cotta, and all things slurpy-ish, I suppose pudding is a win-win.
This is so outrageously good and simple. You won’t be disappointed, promise. One note though, don’t make this in a mold. It’s not strong enough to stand on its own. So pour them into ramekins or serving glasses. Either that, or increase the quantity of gelatin a little bit.
(From: Simply Recipes)
2 tsp of powdered gelatin
1 C (236 ml) of heavy whipping cream
1/2 C (112 gr) of sugar
1 vanilla bean, seeded (or substitute 1/2 tsp of vanilla extract)
2 C (473 ml) of buttermilk
fruits or jam of your choice
- Mix the gelatin with 2 tablespoons of water in a small bowl and set aside.
- Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved.
- Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of undissolved gelatin.
- Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least four hours. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.