Swedish Cream with Buttermilk

Categories: pudding- custard- mousse- flan

Ingredients

• Vegetable oil OR melted butter
• 1 cup heavy cream or half-and-half
• 6 Tbsp. granulated sugar
• 1 (3 inch) piece vanilla bean OR 1/2 tsp. vanilla paste
• 2 cups cultured buttermilk
• 1 (1/4 oz.) pkg. unflavored gelatin
• Fresh berries, for garnish

Directions

1. Lightly coat 6 small ramekins or custard dishes with oil of r butter, set aside.
2. In a small saucepan over medium-low heat, bring cream, sugar and vanilla to a boil. As soon as mixture comes to a boil, turn off heat. Place buttermilk in a bowl and set it over the heated cream and set aside for 15 minutes.
3. Meanwhile, stir the gelatin into 1/4 cup cold water and let stand for 5 minutes to soften.
4. Remove bowl with buttermilk and set aside Remove vanilla bean and scrape seeds from bean. Add seeds to cream and return pan to heat. Bring mixture to a near boil. Remove from heat and add softened gelatin. Stir until gelatin is completely dissolved. Whisk in buttermilk. Pour mixture into prepared ramekins and refrigerate until set, about 3 hours. Serve in ramekins,, or if desired, unmold by dipping the ramekins, or if desired, unmold by dipping the ramekin into

5. hot water, running a knife around the edge, and inverting onto a plate.

6. Serve garnished with fresh berries.

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