Buttermilk Cream Filling

Name: Buttermilk Cream Filling
Yield: Makes enough for one tart
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

Recipe photo courtesy of Caren Alpert

Use this to make our Buttermilk Cream Tart with Apple Roses.

Source: Martha Stewart Living, February 2005

Makes enough for one tart

Yield

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.