Buttermilk Pudding with Caramelized Blood Orange Salad

Preparation info
  • Serves

    9

    • Difficulty

      Easy

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 400 ml/14 fl oz double cream
  • 1.2 litres/2

Method

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