Bright berries add a dramatic contrast to the creamy. white puddings. The tangy, low-fat buttermilk gives a pleasing, slightly tart lift, making the puddings more refreshing than if they were made with cream.
Combine the buttermilk and sugar in a small saucepan. Split the vanilla bean lengthwise, scrape the tiny seeds into the pan and add the vanilla bean. Gently heat the mixture until hot but not boiling. Turn off the heat and stand for 10 minutes, then remove the vanilla bean.
Soak the gelatin in a bowl of cold water for 5 minutes, to soften. Squeeze out the water, then add the gelatin to the buttermilk mixture and stir until dissolved.
Lightly oil four 1/2 cup dariole moulds. Pour in the buttermilk mixture and chill for 4 hours, until set.
Place the berries in a saucepan and gently heat until thawed and juicy. Stir in the maple syrup.
Just before serving, invert each mould onto a serving plate. Firmly hold the mould with your thumbs and the plate with your hands, and give a sharp shake to dislodge the pudding. Spoon the berries over the puddings.
To avoid using oil, simply pour the buttermilk mixture into the moulds and, when set, briefly dip the base of each in hot water before inverting.
Each serving provides: 707 kJ 169 kcal 7 g protein 3 g fat (2 g saturated fat) 26 g carbohydrate (23 g sugars) 3 g fibre 82 mg sodium