Chilled buttermilk puddings with spiced pineapple are a delicious cold mix of sweet and spicy. The spiced pineapple is a great topping for the buttermilk puddings but tart berries also work well with the creaminess. If you’d like to incorporate a pretty splash of colour, add bright raspberry sauce. The puddings can also be frozen for an hour or two to create a quick take on an ice-cream bombe.
Chilled buttermilk puddings with spiced pineapple
- 250ml (1 cup) cream
- 120g castor sugar
- 5ml (1 tsp) vanilla paste or extract
- 3 sheets leaf gelatine
- 500ml (2 cups) buttermilk
- ½ small pineapple, finely chopped
- 2,5ml (½ tsp) dried chilli flakes
- 15ml (1 tbsp) castor sugar
- 15ml (1 tbsp) water
For the puddings, place half the cream in a saucepan over low heat with the castor sugar and vanilla, stirring until the sugar dissolves.
Soak the gelatine in cold water for a few minutes, drain and add to the warm cream mixture, stirring until gelatine dissolves.
Strain the cream mixture through a sieve into a clean bowl and gradually add the buttermilk.
Whip the remaining cream and fold it into the mixture. Pour into six dariole moulds and refrigerate overnight.
For the pineapple, place all of the ingredients in a small saucepan and cook over medium heat until the pineapple has softened and caramelised slightly, about 6 – 7 minutes.
Dip the bottom of the moulds in warm water before unmoulding and top with spiced pineapple to serve.