Buttermilk creams with golden fruits and lime syrup

Buttermilk creams with golden fruits and lime syrup

By
From
New Middle Eastern Food
Makes
10
Photographer
Mark Roper

The buttermilk in these little milk puddings gives them a delicate tang. They are firm enough to turn out, but are just as pretty served in small ornate dishes or pretty glasses.

Turkish or Persian fairy floss is available in a range of different flavours in Middle Eastern food stores and some delis. As well as looking spectacular, its delicate texture and melting sweetness are irresistible to young and old alike.

Buttermilk creams

Ingredients

Quantity Ingredient
500ml cream
1 vanilla bean, split and seeds scraped
75g caster sugar
3 x 4g leaves titanium-strength gelatine
500ml buttermilk
1/4 teaspoon rosewater
150ml cream, lightly whipped

Lime syrup

Quantity Ingredient
200g caster sugar
1 cup water
strips zest from 1-2 limes
few slices fresh ginger, (optional)
1 vanilla bean, split and seeds scraped

To serve

Quantity Ingredient
peaches, apricots, nectarines, blood plums and cherries, peeled and cubed
edible flowers, (optional)
vanilla-flavoured turkish or persian fairy floss

Method

  1. To make the buttermilk creams, put the cream, vanilla and sugar in a heavy-based pan and heat gently, stirring to dissolve the sugar. Once the sugar has completely dissolved, bring to the boil then remove from the heat and leave to cool a little. Remove the vanilla bean.
  2. Soak the gelatine in cold water for 4 minutes then squeeze it dry. Add the gelatine to the hot cream mixture and stir until completely dissolved. To remove any residual lumps, pour through a fine sieve into a bowl set over ice.
  3. When cold, add the buttermilk and rosewater and fold in the lightly whipped cream. Pour into ten lightly oiled small dariole moulds and leave to set in the refrigerator.
  4. To make the lime syrup, combine the sugar and water in a saucepan and heat gently, swirling occasionally, to dissolve the sugar. When completely dissolved, bring to the boil, then add the lime zest, ginger, if using, and vanilla bean. Simmer for 5 minutes, then remove from the heat and leave to cool. When cold, remove the aromatics. The vanilla bean can be washed and reused to flavour your canister of sugar.
  5. To serve, turn the set creams out of their moulds onto dessert plates. Mound the cubed fruit next to the creams and drizzle on a generous amount of lime syrup. Garnish with a few petals, if using, and top with a swirl of fairy floss.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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