Rosewater and vanilla creams.

I accidentally bought buttermilk instead of normal milk (the carton looked the same and I wasn’t paying the least bit of attention) so I might as well show you a really good, easy and delicious dessert from Greg Malouf (and I will probably also make pancakes). I made this dessert when I had very little time left to come up with something to finish a middle eastern dinner and it was perfect, light, not too sweet thanks to the buttermilk and easy to make and serve. I halved the quantity below to make 6 glasses.

Rosewater and vanilla creams

500 ml pouring cream plus 150 ml pouring cream, lightly whipped

1 vanilla bean, split in half lengthways, seeds scraped out with a knife

75 g castor sugar

3 sheets gelatine

500 ml buttermilk

1/4 tsp rosewater

dried rose petals for serving

Put the 500 ml cream, vanilla seeds and sugar in a saucepan and heat gently to dissolve the sugar, bring to the boil then immediately take off the heat and cool a little. Soak the gelatine in cold water until wobbly, a few minutes, squeeze the water out then add to the cream mixture and stir to dissolve completely. Strain this mixture and refrigerate to cool completely.

When the cream is cold, add the buttermilk and rosewater then fold in the lightly whipped cream. Pour into glasses and leave to set in the fridge. They will set within an hour. Serve with the rose petals sprinkled over and around the glasses. Pretty



2 thoughts on “Rosewater and vanilla creams.

  1. Just revisiting as I start thinking of a Xmas menu (thinking middle eastern this year). These are so pretty I reckon they would work as a Xmas sweet but might save them for a more intimate affair than 16 people as I don’t have enough glasses!

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