Buttermilk Creams with Strawberries

It is no secret that summer has finally arrived. (Well, it never really is in Hawaii, now is it?) The sun is blazing making it impossible to look directly at, azure skies are smeared ever so delicately with wispy clouds, lithe (and not-so-lithe) bodies glisten on planes of white sand in nothing but stringy bikinis and man-thongs (more often than not, to my utter disgust and dismay), and best of all: school is out, meaning I get to bask in all the world’s pleasures (except for when I am planted behind a desk and a laptop to do work or to provide you with other worldly (specifically gustatory) pleasures, like so.
Now, if the aforementioned characteristics of summer are not so readily available to you as it is to me causing you to now loathe my guts with burning envy, hate not! I bring a peace offering in the form of bright, sweet, and zesty strawberries over a soft, supple, and surprisingly light buttermilk cream; the purest flavors of summer and heaven. Love me now? If not yet, you will.


If possible though, do try to indulge yourself in some sunlight. It has the most amazing effects on one’s mood, as does this quick and easy dessert.

Buttermilk Creams with Strawberries
Adapted hardly from Martha Stewart

Makes 4 larger custards or 8 thinner ones

Ingredients:

1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
3/4 cup sugar
1 cup low-fat buttermilk
1 1/2 cups heavy cream
1 pound strawberries, hulled and quartered
1 teaspoon fresh lemon juice
Preparation:
  • In a small saucepan, sprinkle gelatin over 3 tablespoons of cold water. Let stand until softened, bout 5 minutes. Heat over low, stirring, until gelatin has dissolved, about 30 seconds.
  • In a large bowl, whisk 1/4 cup sugar with buttermilk until dissolved. Whisking constantly, add the gelatin mixture in a very thin stream. In another large bowl, beat cream and 1/4 cup sugar until soft peaks form.
  • With a rubber spatula, gently stir half of whipped cream into buttermilk mixture; fold in remaining whipped cream. Divide among four or eight 6-8 oz. ramekins. Refrigerate until set, at least 6 hours (or up to 1 day, covered in plastic wrap).
  • When ready to serve, toss strawberries with 1/4 cup sugar, lemon juice, and 1 tablespoon water. Let stand until juicy, about 5 minutes. Run a paring knife around the edge of each ramekin and dip each briefly in steaming hot water. Invert buttermilk creams onto serving plates and top with strawberries.

4 comments

  1. malia

    omg…..this looks so yummy..lol i’m so hungry an its fricken 2 in the morning =( i guess imma scrounge around in the fridge now….waah

  2. malia

    omg…..this looks so yummy..lol i’m so hungry an its fricken 2 in the morning =( i guess imma scrounge around in the fridge now….waah

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