Buttermilk Pudding With Pomegranate Compote

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl combine the water or milk and the gelatin, and set aside.
  • In a saucepan over medium heat, bring heavy cream and sugar to a simmer, stirring until the sugar is dissolved.
  • Immediately remove from heat and add the gelatin mixture, stirring until completely dissolved. Cool 5 minutes.
  • Transfer to a mixing bowl and whisk in the creme fraiche until blended, then whisk in the buttermilk, lemon juice, vanilla and salt.
  • Strain and stir in the lemon peel.
  • Divide into eight 1 cup ramekins. Cover with plastic wrap and chill until set, 2 to 3 hours.
  • Meanwhile, prepare the pomegranate compote. In a medium saucepan combine the wine and sugar and bring to a simmer, stirring until the sugar is dissolved. Simmer, uncovered, about 3 minutes, until slightly reduced and syrupy. Remove from heat and cool completely.
  • Before serving, combine the pomegranate seeds, orange, and salt. Pour over the wine syrup and stir in the lemon juice. Serve immediately.
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