Rating: 3 stars
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Prepare the jam and custard up to a day ahead, and refrigerate separately. Assemble the desserts before serving. The jam is also good with toast, pancakes, or pound cake.

Cynthia Nicholson
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare jam, combine 1/3 cup water and 3 tablespoons sugar in a small saucepan over medium heat. Cook 3 minutes or until sugar dissolves. Add 1 cup chopped strawberries, and bring to a boil. Reduce heat, and simmer 10 minutes or until mixture is syrupy, mashing strawberries with a fork. Remove from heat, and stir in remaining 1 cup chopped strawberries. Pour into a bowl, and cool completely. Cover and chill.

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  • To prepare crème, sprinkle gelatin over whole milk in a small saucepan; let stand for 10 minutes. Scrape seeds from vanilla bean, and add seeds and bean to milk mixture. Cook the milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk. Increase heat to medium, and add 6 tablespoons sugar, stirring until sugar dissolves. Remove from heat. Stir in buttermilk. Remove and discard vanilla bean. Spoon about 1/2 cup buttermilk mixture into each of 6 small glasses. Cover and chill 6 hours or until set. Top each serving with 3 tablespoons berry jam. Garnish with mint sprigs, if desired.

Nutrition Facts

178 calories; calories from fat 23%; fat 4.6g; saturated fat 2.6g; mono fat 0.4g; poly fat 0.3g; protein 5.5g; carbohydrates 30g; fiber 2.7g; cholesterol 17mg; iron 0.3mg; sodium 119mg; calcium 69mg.
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