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Swedish cream

Swedish cream
Kirk McKoy / Los Angeles Times

Deborah Madison has a new cookbook out called "Seasonal Fruit Desserts," and I think it might be her best one yet. Of course, I think everything she does is terrific, but then I'm prejudiced. We've been friends for 25 years. ... Read more

Total time: 30 minutes, plus setting time | Serves 6
  • 1 cup half-and-half
  • 5 to 7 tablespoons sugar
  • 1 (3-inch) piece vanilla bean, split in half lengthwise
  • 2 cups cultured low-fat buttermilk or kefir
  • 1 (1/4-ounce) envelope unflavored gelatin
  • 1/4 cup cold water

Step 1Heat the half-and-half with the sugar and the vanilla bean in a medium saucepan over high heat. Once it reaches a boil, remove from heat. Pour the buttermilk into a metal bowl and set the bowl over the half-and-half for 15 minutes to remove the chill. Meanwhile, stir the gelatin into the cold water and set aside for 5 minutes to soften.

Step 2Remove the bowl of buttermilk from over the half-and-half. Take the vanilla bean out and scrape the seeds back in, reserving the pod to make vanilla sugar, if desired.

Step 3Heat the half-and-half once again until it comes to a near boil, then remove from heat. Stir in the softened gelatin until it's completely dissolved, then whisk in the buttermilk. Pour the mixture into 6 juice glasses and refrigerate until set, about 3 hours.

Note: This recipe can also be poured in oiled half-cup ramekins and unmolded after chilling. Adapted from Deborah Madison's "Seasonal Fruit Desserts.".


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