Buttermilk is a popular ingredient in Dutch cooking, renowned for its good bacteria and creamy taste. Chef Geert Elzinga, from Sydney’s Essen restaurant, explains how to prepare a sweet buttermilk pudding.
- 2½ gelatine sheets
- 350 ml cream
- 150 g caster sugar
- 300 ml buttermilk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Setting time 12 hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Soak the gelatine sheets in cold water.
In a saucepan, add the cream and sugar and cook over medium heat (not too high or it may burn).
Remove the gelatine and squeeze to remove excess water.
Remove the cream mixture from the stove and add the gelatine. Mix in the buttermilk and stir well. Press the mixture through a sieve before pouring it into the moulds. Leave to set for ½ day in the fridge.
Serve with strawberry sauce or toasted peanuts covered with caramel.