-
Put the gelatine leaves in a bowl and
cover with cold water.
-
Soak for 5 minutes, or until soft.
-
Pour half the cream into a small
saucepan, scrape the seeds from the vanilla pod into the cream and
add the pod.
-
Add the sugar and stir over medium
heat for about 5 minutes, or until the sugar has dissolved.
-
Remove from the heat and take out the
vanilla pod.
-
Remove the softened gelatine leaves
from the water, squeezing them to remove any excess water.
-
Add the gelatine to the hot cream
mixture.
-
Stir well, strain into a clean bowl
and add the buttermilk.
-
Whip the remaining cream until soft
peaks form, then gently fold into the buttermilk mixture.
-
Pour into six 3/4 cup ramekins or
moulds and refrigerate for at least 4 hours, or until the puddings
are set, yet slightly wobbly when tapped.
-
Turn the puddings out and serve with
ripe summer fruits.
