Name: Berries and Buttermilk Puddings
Cook time: 20 min
Total time: 9 1/2 hr (includes chilling)
Yield: Makes 4 servings
Ingredients: 1 teaspoon unflavored gelatin; 1 cup whole milk, divided; 1/2 vanilla bean, split lengthwise; 6 tablespoons sugar; 1 cup well-shaken buttermilk; 1/4 cup dry red wine; 1/4 cup water; 3 tablespoon sugar; 1 (3-inch) strip lemon zest; 1 (3-inch) strip orange zest; 1 Turkish or 1/2 California bay leaf; 1 cup quartered strawberries; 2 cups mixed berries; Equipment: 4 (6-to 8-ounce) bowls or wide glasses

Berries and buttermilk puddings in 3 glasses.

Berries and Buttermilk PuddingsJonny Valiant

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.

Cooks' note:

Buttermilk puddings and sauce can be made 3 days ahead and chilled separately.

Recipe notes

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