Kiwi Buttermilk Custard

Name: Kiwi Buttermilk Custard
Yield: 2 servings
Cuisine: American
Ingredients: 1 rounded teaspoon gelatine; 3 tablespoons water; 4 teaspoons sugar; 1 cup buttermilk; ¼ teaspoon almond extract; ½ teaspoon vanilla extract; 1 large kiwi; About 2 teaspoons fragrant honey; Pomegranate seeds, in season (or sliced strawberries or raspberries); Pomegranate seeds, in season (or sliced strawberries or raspberries); Pomegranate seeds, in season (or sliced strawberries or raspberries)

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Five minutes’ assembly time produces a delicate, low-calorie dessert somewhere between Chinese almond float and old-fashioned blancmange. The white molded custard/pudding is lifted from the ordinary by an astringent purée of kiwi and a vivid garnish of ruby pomegranate seeds.

Ingredients

1 rounded teaspoon gelatine
3 tablespoons water
4 teaspoons<

Method

Sprinkle gelatine over water in tiny saucepan; let stand until soft, about 3 minutes. Stir over low heat to dissolve granules completely. Stir in sugar (and pinch of salt, if you have unsalted buttermilk).
Off heat add buttermilk and extracts. Pour into two rinsed-out custard cups of ¾-cup capacity. Refrigerate, loosely covered, until set—about 2 hours or more.