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Warm Custard & Apple Pie

Warm Custard & Apple Pie
 
Author: 
Ingredients
  • For the Pastry
  • 220g unsalted KVD Butter, cold
  • 340g plain flour
  • 1 tablespoon castor sugar
  • 1 teaspoon salt
  • ½ cup KVD buttermilk
  • Apple Filling
  • ¼ cup KVD unsalted butter
  • 2 tart apples - peeled, cored and sliced
  • ½ cup castor sugar
  • ½ teaspoon ground cinnamon
  • Streusel Topping
  • ¼ cup castor sugar
  • ¼ cup packed brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons KVD unsalted butter
  • Buttermilk Custard
  • ¼ cup KVD unsalted butter, softened
  • 1⅓ cups castor sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain flour
  • ¾ cup KVD buttermilk
Instructions
  1. Pastry method
  2. Cut the butter into 2cm pieces and place in the freezer to chill for 15 minutes.
  3. Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture into a food processor and mix, slowly add the buttermilk until dough comes together.
  4. Remove from processor and chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.
  5. Roll out the crust and line 20cm pie tin and prick with a fork (recipe makes 2 tins).
  6. Preheat oven to 150 degrees C.
  7. Apple Filling Method
  8. Melt ¼ cup butter in pan over medium heat. Add apple, ½ cup castor sugar, and ½ teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
  9. To Make Buttermilk Custard:
  10. In a large mixing bowl combine ¼ cup softened butter with 1⅓ cups castor sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
  11. To Make Streusel Topping:
  12. While pie is baking, combine ¼ cup castor sugar, brown sugar, ½ cup flour, and ¼ teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter until mixture is crumbly.
  13. Assembly
  14. Spoon apple mixture into crust, then pour buttermilk custard over it.
  15. Place in preheated oven and bake for 30 minutes. Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving. Serve with KVD Creme fraiche

 

Buttermilk Panna Cotta

Buttermilk Panna Cotta
 
Author: 
Recipe type: Dessert
Time of Year: Anytime
Ingredients
  • 500 ml buttermilk
  • 250 ml cream
  • 3 gelatine leaves
  • ¼ cup Strawberry Puree
  • 2 table spoons sugar
  • Strawberries for garnish
Instructions
  1. Soak the gelatine leaves in water to soften, do not use hot water. Warm the buttermilk (if you do not have access to buttermilk use pouring cream instead), cream and sugar in a heavy based saucepan and add the softened gelatine.
  2. Mix in the berry puree and pour into Dariole moulds or you could use teacups if you do not have the moulds. Refrigerate over night.
  3. Run a small knife around the edge of the mould and gently tip the set cream onto a plate, you can decorate with some berry coulis or just the strawberries

 

Buttermilk Ricotta Cheesecake

Buttermilk Ricotta Cheesecake
 
Author: 
Recipe type: Dessert
Time of Year: Anytime
Buttermilk Ricotta makes this cake light and silky.
Ingredients
  • Crust

  • ½ packet of Marie biscuits
  • 
100g butter melted
  • 
Filling
  • 
400g buttermilk ricotta or skim ricotta
  • 6 eggs
  • 1 vanilla bean
  • ¼ cup sugar
  • 3 tablespoons all-purpose flour
  • Finely grated zest of 3 lemons
  • ⅛ teaspoon salt
Instructions
  1. Make crust:
  2. In a blender add the biscuits and pulse until it resembles bread crumbs. Remove and add the melted butter.
  3. Make filling and bake cake:

  4. Heat oven to 160 deg C
  5. Pulse ricotta in food processor until fluffy and smooth. Add eggs, vanilla bean seeds and sugar and mix until blended. Stir in flour and lemon
  6. Butter springform pan and push in crust about ½ cm thick on base.
  7. Pour in ricotta mix. Bake in baking pan in middle of oven until cake is puffed and golden, about 1 hour.
  8. Run a knife around top edge of cake to loosen and cool completely in springform pan on rack.
  9. Chill, loosely covered, at least 4 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature and sprinkle with powdered sugar before serving.
Notes
You can change the flavouring to suit your taste. Try adding things like - Fresh Berries, poached fruit or cocoa powder.