Whip half the cream and mix with the buttermilk. Place the vanilla pod, sugar, lemon rind and the remaining cream in a saucepan and bring to the boil. Add the gelatine, allow to cool, then fold into the whipped cream mixture.
To make the blood orange salad, remove the peel from 3 blood oranges using a peeler, cut into it small julienne strips, blanch twice, then cook slowly with
Remove pith and peel from all the oranges, holding them over a bowl to catch the juice. Cut them into thin slices and add the cooked peel. Dissolve the remaining sugar in water and boil until it forms a light caramel. Deglaze with the reserved orange juice, then add the oranges. Place the orange salad on chilled plates with large blobs of buttermilk pudding.
© 1995 Kit Chapman. All rights reserved.