These buttermilk creams are also delicious with roast peaches, apricots, nectarines, or rhubarb in season.
- 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
- 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.