Buttermilk pudding with rhubarb compote
Author: Simon Hicks, The Lord Crewe Arms
Serves: 4
Ingredients
- For the buttermilk pudding
- 4 Titanium gelatine leaves (professional grade, available online)
- 1 vanilla pod
- 100ml elderflower cordial
- 50g sugar
- 350ml buttermilk
- 250ml double cream
- For the rhubarb compote
- 400g forced rhubarb, roughly chopped
- 75g sugar
Method
- Soak the gelatine in cold water until softened.
- Cut the vanilla pod in half lengthways, scrape out the seeds and add the seeds and pod to a small pan.
- Add the cordial and sugar.
- Bring to the boil.
- Whisk in the softened gelatine.
- Pass through a fine sieve and cool.
- Stir in the buttermilk.
- Whisk the cream to soft peaks and then fold through the mix.
- Set in either one large dish or four small moulds/glasses.
- Leave to set in the fridge.
- For the compote, put the rhubarb and sugar in a large pan.
- Cook gently over a low heat until the rhubarb starts to break down.
- Don’t turn up the heat - the sugars in rhubarb caramelise at a low temperature and change the fresh flavour.
- Spoon the rhubarb on top of the pudding and serve.
