hix’s elderflower buttermilk pudding
I only got hold of the brand-spanking new Hix Oyster & Chop House cookbook (reviewed yesterday) a few weeks back, but have already made the heavenly creamy Elderflower and Buttermilk Pudding with Summer Fruits thrice so thought it warranted its own post. The satisfyingly wobbly puds are similar to panna cotta in texture and make for a surprisingly light ending to a meal. Don’t fret if you can’t get hold of buttermilk – a good quality whole milk (say, Jersey milk) will do just as well.
Elderflower and Buttermilk Pudding with Summer Fruits
12g (0.4oz) leaf gelatine (4 sheets)
350ml (1 1/2 cup) buttermilk
50g (1/4 cup) caster sugar
250ml (1 cup) double cream
100ml (3.4 fl oz) elderflower cordial
for the summer fruits:
100g (3.5 oz) strawberries, hulled
30g (t tbsp) caster sugar
50g (1.8 oz) raspberries
50g (1.8 oz) blueberries
50g (1.8 oz) redcurrants
Soak the leaf gelatine in a bowl of cold water for a few minutes to soften.
Meanwhile pour 100ml of the buttermilk into a saucepan, add the sugar and bring to the boil over a medium low heat, stirring occasionally until the sugar has dissolved.
Remove the buttermilk from the heat then squeeze the gelatine leaves to remove excess water, and pop into the mixture. Stir until dissolved. Leave to cool until barely warm.
Whisk the cream, elderflower cordial and the rest of the buttermilk into the cooled mixture. Pour into moulds, ramekins or coffee cups and place in the fridge to set for 2-3 hours or overnight to set.
In the meantime, put the strawberries and remaining sugar in a small saucepan on a low heat and simmer for about 5 minutes, until the berries have turned to mush. Strain through a fine-meshed sieve into a bowl, pushing down on the pulp with the back of a spoon to extract all the juices. Leave to cool.
To serve, briefly dip the pudding moulds into hot water to loosen, then invert onto serving plates and shake gently to turn out. Scatter over the mixed berries and spoon the strawberry sauce over them.