Swedish Cream with Buttermilk
"Recipe source: Seasonal Fruit Desserts cookbook Can easily be served with pureed or canned fruits"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (113.3 g)
- Calories 167.3
- Total Fat - 10.8 g
- Saturated Fat - 6.3 g
- Cholesterol - 36.4 mg
- Sodium - 99.4 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 0.1 g
- Sugars - 14.4 g
- Protein - 3.2 g
- Calcium - 107.3 mg
- Iron - 0.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Rub 6 ramekins with almond oil. In a small saucepan heat the cream with the sugar and vanilla bean until it boils and then turn off the heat.
Step 2
Pour buttermilk into a bowl and set it over the cream for 15 minutes. Meanwhile stir the gelatin into 1/4 cup cold water and let stand for 5 minutes.
Step 3
Remove buttermilk and also take the vanilla bean out of the cream, scrape the seeds back in.
Step 4
Bring the cream to a near boil, turn off heat and add the softened gelatin; stirring until dissolved and then whisk in the buttermilk. Pour mixture into the ramekins and refrigerate until set (3 hours).
Step 5
To serve: dip each ramekin into hot water, run knife around the edge and turn it onto a plate. Serve plain or with fruit puree, fresh berries or canned fruit.
Tips
No special items needed.
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