Buttermilk puddings with candied cumquats

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How to make Buttermilk puddings with candied cumquats

  • Yield : 8
  • Prep Time : 6:20
  • Cook Time : 0:30
  • Total Time : 6:50

Ingredients

  • 300ml thin cream
  • 125g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 3 sheets (15g) leaf gelatine or 3 teaspoons powdered gelatine
  • 600ml buttermilk

Candied cumquats

  • 75g caster sugar
  • 200g cumquats, quartered
  • 2 tablespoons Cointreau

Method

  • Step 1 Place half the cream in a saucepan over low heat with the sugar, and vanilla bean and seeds, stirring until sugar dissolves. If you are using leaf gelatine, soak the leaves in cold water for a few minutes, then drain and add to the warm cream mixture. If using powdered gelatine, sprinkle over the warm cream mixture, then gently whisk to dissolve.
  • Step 2 Strain the mixture through a sieve into a clean bowl, then gradually add the buttermilk (make sure to shake the carton well beforehand to distribute the solids).
  • Step 3 Whip remaining cream and fold into mixture, then pour into six 150ml dariole moulds. Refrigerate overnight.
  • Step 4 Meanwhile, to make candied cumquats, dissolve sugar in a saucepan with 200ml water. Boil for 2 minutes, then add cumquats, reduce heat to low and simmer until they start to soften. Cook for 15-20 minutes until mixture is jammy, then stir in Cointreau.
  • Step 5 Dip the base of pudding moulds in warm water then turn out onto serving plates. Serve with the cumquats on top.

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