An indulgent treat.
- for the buttermilk creams:
- 500 ml buttermilk
- 200 ml skimmed milk
- 200 g sugar
- 1-1.5 leaves of gelatine or 4g leaf gelatine
- 1 vanilla pod (split, with the seeds scraped out but kept to be used in recipe)
- for the summer fruits topping:
- 2 sticks of rhubarb (peeled and cut into chunks)
- 1 orange (juiced)
- strawberries (washed, hulled and halved if large)
- 75 g caster sugar
- For the Buttermilk Creams:
- In a saucepan very gently heat the skimmed milk, buttermilk, vanilla and sugar, until the sugar is fully dissolved. Soften the gelatine in a bowl of cold water.
- Drop into the buttermilk and stir to make sure the gelatine is dissolved thoroughly.
- Pour the milk into 4 glass serving bowls and put in the fridge to set.
- For the Topping:
- Put the rhubarb, sugar and the orange juice into a small saucepan with a tight fitting lid.
- Heat through to cook the rhubarb.
- Once the rhubarb is softened add the strawberries.
- Check the flavour and adjust with more sugar if too tart. Allow to cool.
- When cooled spoon the topping over the set buttermilk creams and serve with some shortcake biscuits.
- Note: To get this recipe right it is very important when heating the milk to dissolve the sugar that you stir and heat very, very gently. This will ensure milk does not evaporate away or boil thus changing properties of the milk.
- The consistency of the buttermilk creams is lightly set and wobbly - jelly like, rather than a solid rubbery consistency.
- Richard wanted his summer fruits topping to have a slightly set appearance, so he added ½ a leaf of softened gelatine and dissolved it in the warm summer fruits topping. This is entirely optional.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips