Buttermilk Pudding With Pomegranate Compote Recipes

BUTTERMILK PUDDING WITH POMEGRANATE COMPOTE

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.

STEAMED LEMON PUDDING WITH BERRY COMPOTE

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!