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How to make Buttermilk, rosewater and cardamom puddings

Yield = 6
Prep time: 12:40
Cook time: 0:10
Total time: 12:50

Ingredients

  • 4 gold-strength gelatine leaves
  • 200ml pure (thin) cream
  • 1/2 cup (110g) caster sugar
  • 2 cups (500ml) buttermilk
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 1 tablespoon rosewater
  • 2 tablespoons candied fennel seeds (mukhwas)
  • Dried edible rose petals, to serve

Method

  • Step 1 Soak the gelatine leaves in cold water for 5 minutes to soften. Place the cream and sugar in a saucepan over medium-low heat, stirring until the sugar dissolves. Remove from heat. Squeeze excess water from the gelatine, then stir into the cream mixture until melted and combined. Strain through a fine sieve into a bowl set in a larger bowl of iced water and set aside to cool for 5 minutes.
  • Step 2 Add buttermilk, cardamom, vanilla and rosewater to cooled cream mixture. Strain and pour into six 1/2-cup (125ml) serving glasses. Cover with plastic wrap and chill for 6 hours or overnight until set.
  • Step 3 Scatter with candied fennel seeds and rose petals to serve.