Instructions: 1. To make the pudding, heat half the cream with the sugar and vanilla bean in a heavy-based saucepan, simmer for a few minutes, then remove from heat.
Remove the vanilla bean, split in half, scrape the seeds into the cream mixture. Discard the bean and whisk to incorporate. Add gelatine, stir until dissolved and strain the mixture through a fine sieve.
2. Put the buttermilk into a bowl and gradually pour in the hot cream mixture, beating constantly. Cool the mixture until tepid. Beat the remaining cream until almost in soft peaks and fold into buttermilk mixture.
3. Pour the mixture into small 150ml. dariole moulds. Cover and refrigerate overnight or for at least 6 hours.
4. To make the raspberry sauce, place berries and sugar in saucepan and bring to simmer. Squeeze 1/2 lemon juice and strain mixture.
5. To serve, carefully loosen the edges of the pudding from the mould with a small knife and turn each pudding out onto a serving plate. Surround each pudding with some of the raspberry coulis and fresh berries.
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