Berries And Buttermilk Puddings

• 1 teaspoon unflavored gelatin
• 1 cup whole milk, divided
• 1/2 vanilla bean, split lengthwise
• 6 tablespoons sugar
• 1 cup well-shaken buttermilk
• 1/4 cup dry red wine
• 1/4 cup water
• 3 tablespoon sugar
• 1 (3-inch) strip lemon zest
• 1 (3-inch) strip orange zest
• 1 Turkish or 1/2 California bay leaf
• 1 cup quartered strawberries
• 2 cups mixed berries
• Equipment: 4 (6-to 8-ounce) bowls or wide glasses

1. Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
2. Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
3. Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
4. Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
5. Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then puree strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
6. Chill sauce, stirring occasionally, until cold, about 1 hour.
7. Spoon sauce over puddings and top with remaining berries.

unflavored gelatin, milk, vanilla bean, sugar, wellshaken buttermilk, red wine, water, sugar, lemon zest, orange zest, turkish, quartered strawberries, mixed berries

Taken from www.epicurious.com/recipes/food/views/berries-and-buttermilk-puddings-354998 (may not work)