Buttermilk Cream - cooking recipe

Ingredients

4 leaves gelatin
250 ml single cream
50 g sugar
350 ml buttermilk
100 ml apple juice

Preparation

Soak the gelatine in a bowl until soft, following the instructions on the packet.
Bring half the low-fat cream to the boil with the sugar, remove from the heat and add the gelatine, then whisk until dissolved.
Add the rest of the cream, the buttermilk, and the apple juice.
Pour into ramekins or small glass cups and leave to set in the fridge for 2-3 hours. When they've set, lightly loosen the ramekins by dipping them in hot water.
Tip the puds into dishes and serve with poached fruit such as rhubarb, apricots, prunes, or pears.