Buttermilk Pudding with Tamarillos and Mint Ice Cream

Name: Buttermilk Pudding with Tamarillos and Mint Ice Cream
Yield: Serves 4
Ingredients: 240 ml milk; 340 ml buttermilk; 100 g castor sugar; 25 g mint leaves, blanched; 1 vanilla bean, split lengthways; 40 g castor sugar; 8 g gelatine leaves, softened in cold water; 8 g gelatine leaves, softened in cold water; 1 tablespoon demerara sugar; 4 tamarillos; 400 ml pouring (35%) cream; 200 ml milk; 240 ml pouring (35%) cream; 3 egg yolks; 1 teaspoon mint essence

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I just love the lightness and gentle acidity of these flavours, a perfect counterbalance to the richness of other foods. If tamarillos are not available, I often use fresh pomegranate seeds and strawberries mixed together, and sometimes even slow-roasted quince – all fruits that feature on the Arab table.

Ingredients

4 tamarillos
1 tablespoon demerara sugar

Dessert
ice cream

Method

To make the buttermilk pudding, heat the milk, cream, sugar and vanilla in a saucepan over gentle heat until just simmering. Stir in the softened gelatine until dissolved and remove from the heat. Allow to cool for 15 minutes then gently whisk in the buttermilk until combined. Pass through a fine mesh sieve. Pour into individual serving glasses or small dishes and refrigerate for about 4 hours