Buttermilk Pudding With Pomegranate Compote Recipes
BUTTERMILK PUDDING WITH POMEGRANATE COMPOTE
From Better Homes and Gardens, Dec. 2013. The cook time does not include two hours chilling time. This is described as a light and bright dessert.
Provided by duonyte
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl combine the water or milk and the gelatin, and set aside.
- In a saucepan over medium heat, bring heavy cream and sugar to a simmer, stirring until the sugar is dissolved.
- Immediately remove from heat and add the gelatin mixture, stirring until completely dissolved. Cool 5 minutes.
- Transfer to a mixing bowl and whisk in the creme fraiche until blended, then whisk in the buttermilk, lemon juice, vanilla and salt.
- Strain and stir in the lemon peel.
- Divide into eight 1 cup ramekins. Cover with plastic wrap and chill until set, 2 to 3 hours.
- Meanwhile, prepare the pomegranate compote. In a medium saucepan combine the wine and sugar and bring to a simmer, stirring until the sugar is dissolved. Simmer, uncovered, about 3 minutes, until slightly reduced and syrupy. Remove from heat and cool completely.
- Before serving, combine the pomegranate seeds, orange, and salt. Pour over the wine syrup and stir in the lemon juice. Serve immediately.
Nutrition Facts : Calories 462.6, Fat 28.2, SaturatedFat 17.5, Cholesterol 104.3, Sodium 291.1, Carbohydrate 42.8, Fiber 0.8, Sugar 39.2, Protein 10.6
STEAMED LEMON PUDDING WITH BERRY COMPOTE
This pudding is light and tangy with a pleasingly mouth puckering lemony flavor. It is very easy and uncomplicated to put together. Delicious and low in fat. Not stodgy or heavy like most steamed puddings. I hope you will give it a try!
Provided by MarieRynr
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325*F.
- Grease the insides of eight, 4 oz.
- ramekins with butter and coat with sugar.
- Set aside.
- In a mixing bowl, combine the buttermilk, lemon juice and egg yolks.
- In another bowl, mix the flour, 3/4 cup sugar, salt and lemon zest.
- In another bowl whip the egg whites to soft peaks.
- Whisk the dry ingredients into the buttermilk mixture, then fold in the egg whites, one third at a time.
- Ladle the batter into the prepared ramekins, filling them almost to the top.
- Place the ramekins in a roasting pan, and pour warm water around them, until it comes halfways up the sides of the ramekins.
- Cover with foil and bake for 18 minutes.
- REmove the foil, rotate the pan front to back, and bake for another 20 to 25 minutes, until the pudding is golden and springs back when lightly touched.
- While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until the berries just start to burst.
- (You want most of the berries to stay whole) Remove from heat and fold in raspberries.
- Serve the puddings at room temperature on plates surrounded with the compote.
- Delicious!
Nutrition Facts : Calories 216.9, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.5, Sodium 131.9, Carbohydrate 46.1, Fiber 3, Sugar 38, Protein 4.5
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