Buttermilk Snow (with Mincemeat)

A tasty holiday treat or try other flavors on the same base…

  • 1 packet unflavored gelatin
  • 1/2 Cup boiling water
  • 1 1/2 Cups full fat, cultured buttermilk*
  • 1/3 Cup heavy whipping cream
  • 1 packet of stevia
  • Mincemeat filling/topping

Dissolve gelatin in boiling water and let it cool slightly. Whisk in a bit of the buttermilk to temper it and then add the rest. Put this in the refrigerator to set up slightly (about 2 hours or so). This will be ready when it’s no longer runny, but still very sticky. At that point add the stevia to the heavy cream and whip it up until stiff peaks form. Use a wire whisk or other device to aerate the cream very well. Whisk in the sticky gelatin at this point and then whip fully until nearly double in volume. Place in a serving bowl in the fridge and let is set fully, several hours or overnight. Serve with the mincemeat topping.

Optional: after you have whisked it up, place mincemeat topping in individual serving bowls and then top with the Snow. Let it set up like this.

Another flavor: instead of mincemeat, mix in crushed or chopped pineapple, chopped pecans, and shredded coconut.

* Note: Please use full-fat, cultured buttermilk. Since we’re talking dessert here it should be as unctuous as possible! Also, as the buttermilk is not really exposed to heat, this dessert has live cultures.

Author: Huw Raphael

A Dominican Tertiary living in San Francisco, CA. He is almost 59. He feeds the homeless as a parochial almoner and is studying to be a Roman Catholic Deacon. He is learning modern Israeli Hebrew and enjoys cooking, keto, cats, long urban hikes, and SF Beer Week.

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