Buttermilk Cream Filling
Use this to make our Buttermilk Cream Tart with Apple Roses.
- Yield: Makes enough for one tart
Photography: Caren Alpert
Source: Martha Stewart Living, February 2005
- 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
Beat 1/3 cup cream with an electric mixer until soft peaks form; set aside.
Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand 5 minutes.
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.
Using a whisk, fold in whipped cream. Refrigerate mixture 30 minutes.