Berries and Buttermilk Puddings

Ingredients

• 1 cup buttermilk well-shaken
• 0.3 cup wine dry red
• 1 teaspoon gelatin powder unflavored
• 3 inch lemon zest 
• 2 cups berries mixed
• 3 inch orange zest 
• 1 cup strawberries quartered
• 3 tablespoon sugar 
• 1  bay leaves 
• 0.5  vanilla pod split
• 0.3 cup water 
• 1 cup milk whole divided

Equipment

• bowl
• sauce pan
• sieve
• blender

Directions

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.
3. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved.
4. Remove from heat.
5. 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.
6. Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids.
7. Pour into bowls and chill until set, at least 8 hours.
8. 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.
9. Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
10. Chill sauce, stirring occasionally, until cold, about 1 hour.
11. Spoon sauce over puddings and top with remaining berries.
12. Buttermilk puddings and sauce can be made 3 days ahead and chilled separately.