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Buttermilk Cream Filling

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Martha Stewart Living, February 2005
  • 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. Beat 1/3 cup cream with an electric mixer until soft peaks form; set aside.
  2. Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand 5 minutes.
  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. Using a whisk, fold in whipped cream. Refrigerate mixture 30 minutes.

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