Preparation time: 20 mins plus 4-5 hours refrigeration time
Cooking time: 15 mins
Serves 4

600ml buttermilk
¾ cup caster sugar
1 vanilla bean, split
6 cardamom pods, bruised
1 Tbsp gelatine
½ cup boiling water
 
Honey saffron pears
1 cup fragrant honey
½ cup water
¼ tsp saffron threads
4 small pears, peeled,
halved, cored
 
1 Stir buttermilk, sugar, vanilla and cardamom in a medium, heavy-based pan over a low heat until sugar dissolves; do not boil. Stand for 10 minutes, then strain into a jug.

2 Measure boiling water in a heatproof jug, add gelatine and whisk with a fork to dissolve. Add to buttermilk mixture; stir to combine. Divide evenly between 4 x ½-cup moulds, sit on a tray and refrigerate for 4-5 hours or until set. Serve with Honey saffron pears.

3 To make Honey saffron pears: Put honey, water and saffron in a medium, heavy-based pan and stir over a low heat until well combined. Bring to a simmer, add pears and cook for 8-10 minutes or until pears are just tender.

Photos by Chris L Jones