Posted on Thursday, 31st May 2012 by Grace Massa Langlois
Crema di Latticello (Buttermilk Cream), quick and easy Italian dessert, is very similar to Panna Cotta but this eggless custard has whipped cream folded in making it extra creamy and light. Exactly what I’m looking for in a Spring or Summer Dessert.
And as far as topping these desserts, the possibilities are endless. I’ve topped them here with mixed berries and pomegranate seeds that I quickly macerated in honey, lemon juice, a splash of vanilla, and to give the topping a little je ne sais quoi, Crème de Cassis. The pomegranate seeds are a welcoming textural contrast to the softer fruits and silky smooth custard.
When macerating mixed berries I prefer to toss in the raspberries in the last few minutes because they tend to fall apart into bits rather quickly. The blackberries and strawberries hold their natural shape and texture far longer.
The delicate texture of these moulded custards is achieved by using just enough gelatin to set the custard, keep this in mind when dipping the ramekins in hot water to turn them out onto dessert plates because the gelatin will melt quickly. Turning out the custard is the only difficult step in this recipe, be patient, they will turn out. If necessary, tap the base of the ramekin with the back of a spoon.
These no-bake Buttermilk Creams are one of my go to Party Desserts. Why? They’re very easy to make and they can be made ahead of time (always a good thing when you’re hosting a get-together – keep it simple!). And if I’m feeding a crowd, which I usually am, the recipe can easily be doubled or tripled. The best tip I can share, if you’re doubling or tripling the recipe, add only enough gelatin to set the custard, adding too much will not only mask the flavour but it will also give it a rubbery and unpleasant texture.
And the reason for going back to this recipe time and time again? – Every time I’ve served these creamy pillows – my guests have enjoyed them immensely!
Plus I have a thing for custard desserts, with eggs, without eggs, I love them!
Buttermilk Cream with Mixed Berries and Pomegranate Seeds {Crema di Latticello con Frutti di Bosco & Melagrana}
Serves 8
- Buttermilk Cream {Crema di Latticello}
- Mixed Berries and Pomegranate Seeds macerated in Crème de Cassis and Honey {Frutti di Bosco e Melagrana con Crème de Cassis e Miele}
Buttermilk Cream {Crema di Latticello}
Makes 950 ml (4 cups)
- 3 gold gelatin sheets
- 255 ml (1 cup + 1 tablespoon) buttermilk, divided
- 102 g (3/4 cup + 1 tablespoon) confectioners’ sugar, divided
- Juice of half a lemon
- 360 ml (1 1/2 cups) heavy cream, 35%
- Seeds from 1 vanilla bean
- Place 8 120 ml (4-ounce) ramekins on a rimmed baking sheet. Soak gelatin sheets in a bowl of very cold water, about 15 minutes.
- Reserve 41 g (1/3 cup) confectioners’ sugar. In medium bowl, whisk together 240 ml (1 cup) buttermilk, the remaining (61 g or ½ cup) confectioners’ sugar and lemon juice until combined well and sugar is dissolved.
- Gently squeeze gelatin sheets to remove any excess water and place in a small saucepan with the remaining 15 ml (1 tablespoon) buttermilk; stir together over low heat until gelatine is dissolved.
- Remove from heat; pour gelatin mixture in a steady stream into the buttermilk-sugar mixture, whisking constantly to combine well.
- In separate bowl, using electric mixer beat together heavy cream, reserved confectioners’ sugar, and vanilla seeds at high speed until soft peaks form.
- Using large, flexible spatula, gently stir half of the whipped cream into the buttermilk mixture and then gently fold in the remaining whipped cream.
- Strain buttermilk cream through a fine mesh sieve into a pourable container.
- Rinse moulds with very cold water and return to baking sheet. Evenly divide buttermilk cream between moulds. Cover with a sheet of plastic wrap and refrigerate to set, at least 4 hours or up to 24 hours.
Mixed Berries and Pomegranate Seeds macerated in Crème di Cassis and Honey {Frutti di Bosco e Melagrana con Crème de Cassis e Miele}
I macerate the fruit just before removing the creams from the moulds and serving. To maintain the shape of the fruit do not macerate for too long.
- 454 g (1 pound) mixed berries like strawberries, raspberries and blackberries
- 44 g (¼ cup) pomegranate seeds
- 60 ml (¼ cup) honey
- 60 ml (¼ cup) Crème di Cassis
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- Rinse berries in a colander under cold running water. Pat dry with a paper towel. Hull strawberries and slice in half or quarters (if the strawberries are small, leave whole).
- In a medium bowl, combine mixed berries and pomegranate seeds.
- In a liquid measuring cup with a one-cup capacity stir together honey, Crème di Cassis, vanilla and lemon juice. Pour evenly over fruit and gently toss to coat. Let stand until the fruit releases its juices, 5 to 10 minutes.
Assembling Buttermilk Creams
- Fresh mint leaves
- When ready to serve, macerate berries.
- Remove buttermilk creams from the refrigerator. To remove buttermilk creams from ramekins, fill a baking dish with a couple of inches of very hot water. Run a thin knife around the edges of each ramekin. Working with one ramekin at-a-time, dip each ramekin in hot water, 10 to 20 seconds (for best presentation, do not let the ramekin sit too long in hot water or the gelatin will start to melt), wipe ramekin dry with a clean kitchen towel and invert onto a dessert plate. (Be patient (something that is difficult for me), you may have to dip a few times to get the creams out of the moulds
- Top each buttermilk cream with mixed fruit and sprig of fresh mint and spoon juices over top or around the base of each cream.
- Buon Appetito!
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Tags: after school treat, afternoon tea, dessert, desserts, desserts for entertaining, entertaining, food, food photography, food photos, fruit, individual dessert, individual desserts, Italian dessert, Italian desserts, pudding, quick desserts, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes
Comments (13)
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June 1st, 2012 at 3:52 am
They look so lovely! The use of buttermilk is really intriguing too. A wonderful little dessert.
June 1st, 2012 at 8:08 am
Kathryn I’m not much of a buttermilk lover but it’s really wonderful in this custard, greek yogurt is also a wonderful alternative to buttermilk.
June 1st, 2012 at 8:36 am
It has been awhile since I have popped in here, but I am glad to see that your wonderful talent still perseveres! This one is not only unique but stunning as well. I imagine a spoonful with all that tart taste from the buttermilk greatly compliments those juicy fruits-yum!
June 1st, 2012 at 9:00 am
Thank you so much for popping in Tina!
June 1st, 2012 at 9:31 am
Wow what a luscious looking dessert. The photos are gorgeous and I can almost taste that wonderful fruit.
June 1st, 2012 at 9:42 am
After reading this post and ogling the gorgeous, delicious photos you’ve shared with us, I am now just about to head out to my local market and get a little bit of everything and make some of these beauties. The pomegranite seeds and the buttermilk and the honey plus all these luscious fruits equals one word for me – heaven!
Thanks for sharing, and have a gorgeously fruity and delicious weekend! – June
June 1st, 2012 at 1:46 pm
You make such gorgeous and decadent desserts! I especially like this one served on the plate with the berries galore all over and around it. Looks so yummy!!
June 1st, 2012 at 2:29 pm
beautiful! I love the idea of using buttermilk together with cream in this panna cotta / custard – like dessert. It must add a touch of tanginess. So refreshing! This is a MUST try! Thanks for yet another brilliant recipe, Grace!
June 2nd, 2012 at 1:16 am
This looks really incredible. I am so in awe of your photography.
June 2nd, 2012 at 5:14 am
It’s a beautiful dessert, no matter what way you serve it!
June 2nd, 2012 at 10:56 pm
This sounds wonderful! I am a fan of anything creamy and the berries and pomegranate are a perfect addition!
June 4th, 2012 at 5:54 pm
Grace, you always have delicious desert and beautiful pix. Have a Good Week
June 22nd, 2012 at 9:20 pm
Luscious and elegant, I want to try this!