Tuesday, May 3, 2011

Buttermilk Creams with Strawberries

Originally, I wasn't planning on making this for the blog, but they turned out so well, that I decided to take a picture and share it with you.

This recipe is truly easy - although a bit time consuming, so if you're in a hurry you'd better wait on this one.  It's perfect for warm weather dessert making though, because there's no baking!

Again, I don't take credit for this recipe. The credit belongs to Martha and her staff.  Here's the link - there's even a video!
Martha's HEAVENLY Buttermilk Creams with Fresh Strawberries

The texture is divine - mostly like a custard but even lighter because of the whipped cream. The taste is like ice cream with just a slight zing from the buttermilk. 

Lee's quote when he tasted it was, "oh..........man........."

Here's my picture:

The only change I made was to add a touch of lemon zest on top.

1 1/4 tsp unflavored gelatin (from a 1/4 oz packet)
3/4 C sugar
1 C low-fat buttermilk
1 1/2 C heavy cream
1 pound strawberries, hulled and quartered
1 tsp fresh lemon juice

1. In a small saucepan, sprinkle gelatin over 3 TBL of water. Let stand until softened, about 5 minutes. Heat over low, stirring until gelatin has dissolved, about 30 seconds.

2. In a large bowl, whisk 1/4 C sugar with buttermilk until dissolved. Whisking constantly, add gelatin mixture in a very thin stream. In another large bowl, beat cream and 1/4 C sugar until soft peaks form.

3. With a rubber spatula, gently stir half of the whipped cream into buttermilk mixture; fold in remaining whipped cream. Divide among eight, 6-oz ramekins. Refrigerate until set, at least 6 hours (or up to 1 day, covered with plastic wrap).

4. When ready to serve, toss strawberries with 1/4 C sugar, lemon juice and 1 TBL water. Let stand until juicy, about 5 minutes. Run a paring knife around edge of each ramekin and dip each briefly in steaming hot water; invert onto servings plates and top with strawberries (and some grated lemon zest!).

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