Buttermilk Cream

1. 1

   Soak the gelatine in a bowl until soft, following the instructions on the packet.

2. 2

   Bring half the low-fat cream to the boil with the sugar, remove from the heat and add the gelatine, then whisk until dissolved.

3. 3

   Add the rest of the cream, the buttermilk, and the apple juice.

4. 4

   Pour into ramekins or small glass cups and leave to set in the fridge for 2-3 hours. When they've set, lightly loosen the ramekins by dipping them in hot water.

5. 5

   Tip the puds into dishes and serve with poached fruit such as rhubarb, apricots, prunes, or pears.

No additional tips available.