Buttermilk Pots with Primrose
Primroses are one of my favourite flowers - both the leaves and flowers are edible. We produce all our own Jersey buttermilk in our micro dairy. Our buttermilk is also sold in our Farm Shop at the Cookery School.
2 sheets of gelatine (use 3 sheets of gelatine if you plan to unmould each one)
6oz caster sugar
½ vanilla pod
250ml double cream
Primroses or forget-me-nots and mint leaves, to garnish
Soak the sheets of gelatine in cold water.
In a heavy-bottomed saucepan, bring 100ml of the buttermilk to the boil with the sugar and a vanilla pod.
Dran the softened gelatine sheets and discard the water. Remove the saucepan from the heat, add the gelatine to the hot buttermilk and stir until dissolved. Leave to cool then whisk in the remaining buttermilk and the cream.
Scrape the seeds from the vanilla pod and add them to the mixture. Mix well. Pour into 6 small (110ml) pots or moulds, then cover and refrigerate until set.
To serve, sprinkle each little pot with primroses, forget-me-nots and a few mint leaves. Alternatively, unmould into a deep soup plate and garnish as above.