This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
OM, NOM, NOM. I keep finding more and more use for buttermilk, and this is seriously good. I followed this buttermilk pudding recipe, and it is rich, but not overly sweet. Buttermilk pudding does make a nice companion to fruits! Om, nom, nom!
2 teaspoons of powdered gelatin
1 cup of heavy whipping cream
1/2 cup of sugar
1 vanilla bean, seeded (or substitute 1/2 teaspoon of vanilla extract)
2 cups of buttermilk
Fruit, jam, jelly, etcetera of your choice
1. Mix the gelatin with 2 tablespoons of water in a small bowl and set aside.
2. Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved.
3. Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of undissolved gelatin.
4. Pour the mixture into ramekins OR whatever dish you wish, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least four hours. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.