These buttermilk creams are also delicious with roast peaches, apricots, nectarines, or rhubarb in season.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Dairy
Servings: 6


  • 2 sheets of gelatine use 3 sheets of gelatine if you plan to unmould each one
  • 350 ml organic buttermilk
  • 60 g caster sugar
  • 1/2 vanilla pod
  • 250 ml cream
  • Primroses
  • Fresh mint leaves
  • 6 x 110ml glasses or white china pots


  • In a heavy bottomed saucepan, bring 100ml of the buttermilk to the boil with the sugar and a vanilla pod.
  • Drain the softened gelatine sheets and discard the water.
  • Remove the saucepan from the heat, add the gelatine to the buttermilk and stir until dissolved. Leave to cool and whisk in the remaining buttermilk and cream.
  • Scrape the seeds from the vanilla pod and add to the cream. Mix well. 
  • Pour into 6 small pots or moulds. Cover and refrigerate until set.

To serve:

  • Sprinkle each little pot with primroses and a few fresh mint leaves. Alternatively, unmould into a deep soup plate and garnish as above.