- 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
- Primroses, forget-me-nots, and mint leaves, to decorate
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. Serves 6.
About this recipe
“These buttermilk creams are also delicious with roast peaches, apricots, nectarines, or rhubarb in season.” -- Darina Allen
Recipes taken from Grow, Cook, Nourish by Darina Allen, published by Kyle Books. Photography by Clare Winfield and Tim Allen.