Yes, buttermilk is good for tender griddlecakes and baked goods, but as these delicate individual puddings show, its tangy flavor is not to be taken for granted. The sauce that tops the puddings begins with a red-wine syrup mulled with citrus and a bay leaf and then puréed with strawberries. A final scattering of mixed berries gives a down-home touch to something that is, at heart, wonderfully curious and complex.
Buttermilk puddings and sauce can be made 3 days ahead and chilled separately.
Recipe information
Total Time
9 1/2 hr (includes chilling)
Yield
Makes 4 servings
Ingredients
For buttermilk puddings:
For sauce:
Preparation
Make buttermilk puddings:
Step 1
Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
Step 2
Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
Step 3
Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
Make sauce:
Step 4
Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
Step 5
Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
Step 6
Chill sauce, stirring occasionally, until cold, about 1 hour.
To serve:
Step 7
Spoon sauce over puddings and top with remaining berries.
Recipe notes
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