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Recipe Detail Page
Buttermilk Pudding with Pomegranate Verbena Sauce
Early Summer 2006
Use mint and 1 tsp (5 mL) grated lemon rind to substitute for lemon verbena. Make pudding a few days ahead of time if desired. It keeps well.
Serves 4
Lemon Verbena Confit
1 cup (250 mL) lemon verbena leaves, lightly packed
2 tbsp (25 mL) macadamia nuts
2 tbsp (25 mL) butter
2 tbsp (25 mL) sugar
Buttermilk Pudding
1 cup (250 mL) buttermilk
1 tbsp (15 mL) powdered gelatine
2 cups (500 mL) whipping cream
1/3 cup (75 mL) sugar
2 tsp (10 mL) grated lemon rind
1 tsp (5 mL) vegetable oil
Pomegranate Verbena Sauce
½ cup (125 mL) sugar
1 cup (250 mL) pomegranate juice
1 cup (250 mL) lemon verbena leaves
3 star anise
2 cups (500 mL) raspberries
1. Combine lemon verbena leaves, macadamia nuts, butter and sugar in a food processor. Process until well combined but slightly chunky. Reserve.
2. Add ¼ cup (50 mL) buttermilk into a pot. Sprinkle gelatine over. Dissolve slowly on low heat, stirring occasionally. Reserve. If gelatine becomes solid again, reheat to liquify.
3. Combine remaining ¾ cup (175 mL) buttermilk, cream, sugar and lemon rind. Bring to boil, reduce heat and simmer for 5 minutes. Remove from heat and strain. Stir in gelatine mixture and lemon verbena confit. Cool, stirring occasionally, until room temperature.
4. Oil four 1-cup (250-mL) ramekins and pour in custard. Chill for 2 hours or overnight until set. Dip ramekins into hot water to loosen and turn out onto individual serving plates.
5. Combine sugar, pomegranate juice, lemon verbena leaves and star anise in a small pot. Bring to boil, reduce heat and simmer for 10 minutes or until slightly thickened. Remove from heat, strain (keeping juice) and stir raspberries into juice. Cool. Surround pudding with sauce and serve.
Serves 4
