John Myers
Nectarine Buttermilk Pudding
The perfect nectarine buttermilk pudding recipe with a picture and simple step-by-step instructions.
- 600 g Nectarine meat
- 100 g Powdered sugar
- 1 Pck. Vanilla sugar
- 500 ml Buttermilk
- 130 g Creme fraiche Cheese
- 150 g Food starch
- 2 Protein
- 1 pinch Salt
- Core the nectarines (then weight 600 g), cut into large cubes. Put together with 60 g powdered sugar and vanilla sugar in a taller container and puree very finely.
- Whisk the buttermilk and crème fraîche in a larger saucepan. Remove some of it, mix the starch with it and have it ready. Now add the nectarine puree to the buttermilk in the pan, stir and heat. When it boils, stir in the starch, bring to the boil 1 x briefly while continuing to stir and allow to set. Take the pot off the heat and let it cool down slightly. Stir in between so that no skin forms.
- In the meantime, whip the egg white with a pinch of salt. Before it is completely stiff, sprinkle in the remaining 40 g of powdered sugar and beat until the egg whites are shiny and firm enough that they form points when you pull out the paddle.
- Fold the egg whites into the pudding mixture in several portions and fill a mold. The pudding is fruity, fluffy …………. and the nectarines that were no longer crunchy ………. gone ….. ;-)))
- Strawberry or raspberry syrup goes well with it (see my KB).
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