Valentines - Rose scented Buttermilk pudding with pistachios and pomegranite

Where has this year gone?! I cannot believe we are almost half way through February already! I am so under prepared. I'm afraid I'm one of 'those' people who jump whole heartedly into the valentines day parade: Romance & Roses..the whole sugary affair! But even at my most enthused I refuse to spend a fortune on half-baked, over-priced, over-hyped, mass-produced, probably heart-shaped faff. (Listen fellas, for reference a little thoughtfulness goes a long way, no matter your gifting intentions). Even at this, the (almost) last minute, I like to make gifts and this year it's going to be pudding! A beautiful, voluptuous, wobbly Rose scented Buttermilk pudding with pistachios and pomegranate.

Surprisingly St Valentine was a Bishop of Rome particularly renowned for his chastity; but as he was matryed on Febuary the 14th, the eve of the Roman festival of Lupercalia (when young people chose their sweethearts by lottery), he was swiftly adopted as the patron saint of lovers. I suppose a certain element of chance still persists in the rituals of the day. Plum stones or flower petals are counted off to the chant of 'He loves me, he loves me not', while a long apple peel thrown over the shoulder supposedly falls as the initial of one's beloved. 

Ingredients for 2 people

150g single cream

35g caster sugar

1.25 gelatine leaves

125g buttermilk

A few drops of lemon juice

Half a teaspoon of rose water

1 teaspoon of vanilla essence

To serve, some Pomegranate seeds and pulverised pistachios

Method

Prepare your moulds, make sure they are really clean and dry and put them in the fridge to chill.

Soak the gelatine in cold water for 5 minutes.

Bring the cream and sugar to the boil, stirring often. Once the cream boils remove the saucepan from the heat. Drain the gelatine and add to the warm cream, whisk well. Let the cream mixture cool down to body temperature (give it about 5 mins off the heat and dip your finger in, if it doesn't feel hot or cold then its just right).

Stir in the buttermilk and add a few drops of  lemon juice, 1 teaspoon of vanilla essence and half a teaspoon of rose water to the mixture. Mix well.

Pour the mixture into the chilled moulds, return to the fridge for 3 hours to set.
To unmould, dip into hot water for a couple of seconds and invert onto a plate, wiggle gently and with a bit of luck a beautiful mound of snow white, sweet, voluptuous, milky jelly will reveal itself. Surround with pomegranate seeds and smashed pistachios and serve immediately.