Isaacs set Buttermilk Pudding with poached garden Rhubarb

5 sheets of Gelatine, soaked

700ml Organic buttermilk

100gr sugar

500ml cream

1 vanilla pod

1. In a heavy bottom sauce pan bring 100ml of the buttermilk to  the boil with the sugar and vanilla pod.

1. Remove from the heat and add the gelatine and stir until dissolved. Leave to cool and add the remaining buttermilk & cream.

1. Scrape out the vanilla pod and pass mixture through a strainer into a jug and pour into 6 small moulds

Serve with poached rhubarb or roasted peaches