Buttermilk Mold With Peach Sauce Recipe
This Buttermilk Mold With Peach Sauce looks feels and tastes great all at the same time. What else one can ask for? Try this Buttermilk Mold With Peach Sauce once and only once! Your loyalty to it forever is guaranteed!
Ingredients
1/3 cup sugar
3 cups buttermilk
2 envelopes unflavored gelatin
3 tablespoons lemon juice
Grated peel of 1 medium-sized lemon
1 1.4-ounce package whipped-topping mix
1/2 cup milk
1/2 teaspoon vanilla extract
2 10-ounce packages frozen peaches in quickthaw pouch, thawed
2 teaspoons cornstarch
Directions
1. In 2-quart saucepan, mix sugar and 1 1/2 cups buttermilk; sprinkle gelatin evenly over buttermilk mixture; let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring constantly, until gelatin completely dissolves. Stir in lemon juice, 1 teaspoon grated lemon peel (reserve remaining lemon peel for garnish later), and remaining 1 1/2 cups buttermilk. Cover and refrigerate until mixture mounds when dropped from a spoon, about 45 minutes.
2. In small bowl, prepare whipped-topping mix as label directs with milk and vanilla extract; set aside. In large bowl, with mixer at high speed, beat gelatin mixture until foamy, about 30 seconds. Add whipped topping and beat at high speed until mixture is smooth and creamy, about 30 seconds. Pour mixture into 6-cup mold; refrigerate until dessert is firm, about 2 hours.
3. Meanwhile, into 1-quart saucepan, drain syrup from peaches. Set peaches aside. Into peach syrup, stir cornstarch; cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Gently stir in peaches; cover and refrigerate.
2. In small bowl, prepare whipped-topping mix as label directs with milk and vanilla extract; set aside. In large bowl, with mixer at high speed, beat gelatin mixture until foamy, about 30 seconds. Add whipped topping and beat at high speed until mixture is smooth and creamy, about 30 seconds. Pour mixture into 6-cup mold; refrigerate until dessert is firm, about 2 hours.
3. Meanwhile, into 1-quart saucepan, drain syrup from peaches. Set peaches aside. Into peach syrup, stir cornstarch; cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Gently stir in peaches; cover and refrigerate.
