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Buttermilk Cream Filling

  • yield: Makes enough for one tart

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Ingredients

  • 2/3 cup heavy cream
  • 1 envelope unflavored gelatin
  • 1 1/4 cups low-fat buttermilk, not nonfat
  • 1/4 cup sugar
  • Pinch of salt

Directions

  1. Step 1

    Beat 1/3 cup cream with an electric mixer until soft peaks form; set aside.

  2. Step 2

    Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand 5 minutes.

  3. Step 3

    Bring remaining 1/3 cup cream and the sugar to a simmer in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved. Pour into gelatin mixture; stir until gelatin has dissolved. Stir in remaining cup buttermilk and the salt. Pour through a cheesecloth-lined sieve into a medium bowl.

  4. Step 4

    Using a whisk, fold in whipped cream. Refrigerate mixture 30 minutes.

Source
Martha Stewart Living, February 2005

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