• 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

    Ingredients

    • Puddings

    • 250ml (1 cup) cream
    • 120g castor sugar
    • 5ml (1 tsp) vanilla paste or extract
    • 3 sheets leaf gelatine
    • 500ml (2 cups) buttermilk
    • Spiced pineapple

    • ½ small pineapple, finely chopped
    • 2,5ml (½ tsp) dried chilli flakes
    • 15ml (1 tbsp) castor sugar
    • 15ml (1 tbsp) water

    Instructions

    1

    For the puddings, place half the cream in a saucepan over low heat with the castor sugar and vanilla, stirring until the sugar dissolves.

    2

    Soak the gelatine in cold water for a few minutes, drain and add to the warm cream mixture, stirring until gelatine dissolves.

    3

    Strain the cream mixture through a sieve into a clean bowl and gradually add the buttermilk.

    4

    Whip the remaining cream and fold it into the mixture. Pour into six dariole moulds and refrigerate overnight.

    5

    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.

    6

    Dip the bottom of the moulds in warm water before unmoulding and top with spiced pineapple to serve.

     

    ×
    Exit mobile version