“For each new morning with its light, For rest and shelter of the night,
For health and food, for love and friends, For everything Thy goodness sends.”
Ralph Waldo Emerson
The Secret Recipe Club, the brainchild of Amanda of Amanda’s Cookin’. The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from.
It’s a secret, so don’t tell them you are making something from their blog! Click here if you’d like to join!!
Time for dessert! The minute I saw my assigned ‘secret blog’ for the month I did a little whoop of joy! Yes! It was Lisa’s blog, one that is full of beautiful pictures, droolworthy food and laugh-your-head-off tales! I spent half the day reading her ‘addictive‘ stories …
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Recipe: Berries and Buttermilk Puddings
Summary: Light pleasing buttermilk puddings served with a perky fruit sauce.
Prep Time: 15 minutes
Total Time: 30 minutes {plus chilling & setting time}
Serves 6
Ingredients:
- For buttermilk puddings:
1.5 tsp unflavored gelatin {I would increase this to 2 tsp next time}
1/4 cup cold milk
1 1/4 cup low fat cream
1 vanilla bean, split lengthwise,scraped
9 tbsp sugar
1 1/4 cup well-shaken buttermilk
2tbsp berry preserve
For sauce:
1/4 cup dry red wine
1/4 cup water
3 tablespoon sugar
1 (3-inch) strip lemon zest
1 (3-inch) strip orange zest
1 bay leaf
2 1/2 cup quartered strawberries
Method:
- Buttermilk Pudding:
- Sprinkle gelatin over 1/4 cup cold milk in a small bowl and let soften 1 minute.
- Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add cream and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved.
- Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5-7 minutes.
- Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into glasses / bowls and chill until set, at least 8 hours.
- Strawberry Sauce
- Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
- Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth {use caution when blending hot liquids}. Force through clean fine-mesh sieve and discard solids.
Chill sauce, stirring occasionally, until cold, about 1 hour. - To serve:
Spoon sauce over puddings and top with remaining berries.
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Also find me on The Rabid Baker, The Times of India
