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Scott Peacock's Buttermilk Blancmange
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For our ongoing Southern Recipe Restoration Project, Watershed chef Scott Peacock was inspired by a simple buttermilk custard recipe that originated with reader Susan Wallace Galante's grandmother, Nettie Wallace, to create this updated version. Buttermilk gives this cool, creamy, satiny-smooth custard a Southern twang. It's elegant and refined, yet incredibly easy to make, and a perfect foil for whatever fruits are in season.
Hands on time: 10 minutes Total time: 2 hours and 10 minutes Serves: 4
Ingredients:
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1 envelope unflavored gelatin
2 tablespoons milk or cold water
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup creme fraiche or sour cream
1 cup buttermilk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Finely grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
Instructions:
Put the gelatin in a small bowl and add the milk or water to moisten. Set aside.
Heat, while stirring, the cream and sugar in a small saucepan over medium heat until the sugar is completely dissolved and the cream just comes to a simmer. Remove immediately from the heat and whisk in the softened gelatin until completely dissolved. Set aside and let cool for 5 minutes.
Add the creme fraiche or sour cream and whisk until well-blended. Whisk in the buttermilk, salt, vanilla, lemon zest and lemon juice.
Spoon into 4 teacups, ramekins or parfait glasses, cover with plastic wrap and refrigerate until set, 2 hours or overnight. (If you want to unmold the blancmange, just before filling, dip the teacups or ramekins in cold water and do not dry. Dip the teacups or ramekins in hot water for a few seconds just before serving to loosen.)
Delicious served with fresh sliced peaches and blueberries.
Heat, while stirring, the cream and sugar in a small saucepan over medium heat until the sugar is completely dissolved and the cream just comes to a simmer. Remove immediately from the heat and whisk in the softened gelatin until completely dissolved. Set aside and let cool for 5 minutes.
Add the creme fraiche or sour cream and whisk until well-blended. Whisk in the buttermilk, salt, vanilla, lemon zest and lemon juice.
Spoon into 4 teacups, ramekins or parfait glasses, cover with plastic wrap and refrigerate until set, 2 hours or overnight. (If you want to unmold the blancmange, just before filling, dip the teacups or ramekins in cold water and do not dry. Dip the teacups or ramekins in hot water for a few seconds just before serving to loosen.)
Delicious served with fresh sliced peaches and blueberries.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving: 382 calories (percent of calories from fat, 62), 5 grams protein, 32 grams carbohydrates, trace fiber, 27 grams fat (17 grams saturated), 9 milligrams cholesterol, 234 milligrams sodium.
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