Madison
Ingredients
Rosewater plums
Method
1.Soak the gelatine sheets in a bowl of cold water until soft.
2.Place the buttermilk, cream, sugar and vanilla bean into a saucepan over medium heat and stir until the sugar has dissolved and the mixture is just hot. Remove from the heat and stir in gelatine sheets, making sure you have squeezed out all the excess water.
3.Strain the mixture through a fine sieve and pour into 6 x 150ml moulds. Refrigerate for 4 hours or until set. You can leave them covered in the fridge overnight.
4.To make the rosewater plums, place sugar and 2 tablespoons of water into a saucepan, stirring until the sugar has dissolved. Simmer for 2 minutes then remove from the heat and add the plums and rosewater. Leave plums to cool in syrup.
5.To serve, remove pudding from moulds, place onto serving plates and serve with the rosewater plums.
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