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Buttermilk Puddings with Mango Sauce

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Source: Dessert - The Grand Finale

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Active Time:  20 Minutes
Total Time:  2 Hours 40 Minutes
Yield:  Serves 2

RECIPE INGREDIENTS

Puddings

1/4 cup plus 3 tablespoons heavy cream

1/2 cup sugar

1/6 oz gelatin

1 tablespoon water

1/2 vanilla bean

1 cup buttermilk

Mango Sauce

1 mango, peeled and pitted

1 tablespoon confectioners' sugar

DIRECTIONS

Puddings:

Combine 1/4 cup of the cream with the sugar in a saucepan and bring to the boiling point. Remove from heat.

Dissolve the gelatin in the water. Stir into the cream mixture and mix well. Transfer to a bowl and stir in the buttermilk. Split the vanilla bean and scrape the seeds into the pudding. Refrigerate for 20 minutes, stiring occasionally.

Whip the remaining 3 tablespoons of the cream and fold into the mixture. Pour into 2 lightly oiled 1-cup metal molds. Fill each mold right to the top. Wrap with plastic; refrigerate for 2 hours.

Mango Sauce:

Place the mango flesh and sugar in a food processor. Puree. Strain through a sieve. Unmold each pudding and serve with Mango Sauce.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 2

Calories:

508

Fat. Total:

21g

Fiber:

Carbohydrates, Total:

78g

Sodium:

155mg

% Cal. from Fat:

37%

Cholesterol:

76mg

Protein:

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