Buttermilk Pudding with Pomegranate Compote

By LRay

Better Homes & Gardens, December 2013, page 144.

A silky buttermilk pudding topped with a citrus-pomegranate compote makes a pretty and sophisticated holiday dessert.
Editor's Tip: When making the pudding, the softened gelatin and milk mixture will look lumpy -- don't worry! This step is key because it helps the gelatin dissolve into the hot cream.

Nutrition Facts (Buttermilk Pudding with Pomegranate Compote) Servings Per Recipe 8,
cal. (kcal) 442,
Fat, total (g) 28,
chol. (mg) 105,
sat. fat (g) 18,
carb. (g) 42,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 0,
sugar (g) 39,
pro. (g) 6,
vit. A (IU) 1315,
vit. C (mg) 9,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 10,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 250,
Potassium (mg) 183,
calcium (mg) 124,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Pudding:
• 1/4 cup cold milk or water
• 2 envelopes unflavored gelatin
• 2 cups heavy cream
• 1 cup sugar
• 1/2 cup creme fraiche
• 2 cups buttermilk
• 1/4 cup freshly squeezed lemon juice
• 3/4 teaspoon vanilla
• 1/2 teaspoon kosher salt
• 4 teaspoons finely shredded lemon peel
• Pomegranate Compote
• 1/3 cup dry red wine (such as Pinot Noir)
• 1/3 cup sugar
• 1/2 cup fresh pomegranate seeds
• 1/4 cup navel orange sections, chopped
• 1/8 teaspoon kosher salt
• 2 teaspoons lemon juice

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

Pudding:

1. In a small bowl combine milk and the gelatin; set aside.

2. In a saucepan bring heavy cream and sugar to a simmer over medium heat, stirring until sugar is completely dissolved. Immediately remove from heat; add gelatin mixture, stirring until completely dissolved. Cool 5 minutes. Transfer to a mixing bowl. Whisk in creme friache until blended. Whisk in buttermilk, lemon juice, vanilla, and salt. Strain. Whisk in lemon peel.

3. Divide mixture into eight 8-oz. ramekins. Cover with plastic wrapl chill until set, 2 to 3 hours. Serve with Pomegranate Compote.

Pomegranate Compote

1. In a small saucepan combine wine and sugar. Bring to a simmer, stirring to dissolve sugar. Simmer, uncovered, about 3 minutes or until slightly reduced and syrupy. Remove from heat; cool completely.

2. In a small bowl combine pomegranate seeds and oranges. Sprinkle with salt. Pour syrup over pomegranate mixture. Stir lemon juice into pomegranate mixture. Immediately spoon over Buttermilk Pudding