casual cooking and living
Buttermilk Pudding with Strawberry Rhubarb Compote
1 1/4-ounce envelope unflavored gelatin
1 cup heavy cream
2/3 cup sugar
2 cups buttermilk
1 teaspoon vanilla extract
canola oil for the ramekins
Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.
In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.
Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.
August 2007 in Real Simple
Strawberry Rhubarb Compote
1 ¼ cups juice and/or water
½ cup sugar
1/4 cup agave nectar
1-pounds rhubarb, trimmed and cut into 1/4 –inch wide pieces
1 pound (450 g) strawberries, hulled and quartered
1 teaspoon vanilla and optional 1 teaspoon framboise
In a large, nonreactive saucepan, heat the water, juice, ginger, sugar, and agave. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Add the strawberries and simmer another five minutes. Remove from heat and add the vanilla and the framboise, if using. Cool and refrigerate until ready to use. Serve warm or room temperature.