• 400 ml/14 fl oz double cream
• 1.2 litres/2 pints buttermilk
• 1 vanilla pod
• 250 g/8 oz sugar
• thinly peeled rind of 1 lemon
• 7 leaves of gelatine, soaked

Caramelized Blood Orange Salad

• 9 blood oranges
• 200 g/7 oz sugar

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 50 g/2 oz of the sugar.

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.