Buttermilk Puddings With Rosewater Plums

1. 1

   For the puddings, heat buttermilk, cream, sugar and vanilla bean in a saucepan. Stir until sugar has dissolved and mixture is just hot. Remove from heat and stir in gelatin powder. Strain through a fine sieve and pour into six 3/4 cup moulds. Refrigerate 4 hours or overnight, until set.

2. 2

   For the rosewater plums, add sugar and 2 tbsp water to a saucepan. Stir until sugar has dissolved. Simmer 2 mins, then remove from heat. Add plums and rosewater. Cool.

3. 3

   To serve, turn puddings out of moulds onto serving plates. Accompany with the rosewater plums and syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.