Cuinneog Buttermilk, Wexford raspberries, oat crumble

Mike  Tweedie

Mike Tweedie

16th July 2019

Cuinneog Buttermilk, Wexford raspberries, oat crumble

On the Menu at The Oak Room at Adare Manor


  • Mep components
  • Buttermilk pudding
  • Raspberry jelly
  • Fresh raspberries
  • Oat crumble
  • Buttermilk
  • 150g Irish jersey cream
  • 80g sugar
  • ½ juice lemon
  • 450g Cuinneog buttermilk
  • 2 leaves gelatine
  • Raspberry jelly
  • 500g fresh or frozen raspberries
  • 90g brown sugar
  • 100ml Móinéir Irish Raspberry Wine
  • Oat crumble
  • 70g Irish porridge oats
  • 100g demerara sugar
  • 250g t55 flour
  • 200g soft butter


For the buttermilk pudding
Bring cream and sugar to boil
Soak gelatine in cold water
Once cream mix has boiled add gelatine and lemon juice
Once at room temp add buttermilk and pass and set in dishes for 5 hours
For the raspberry jelly
Place everything into vac pack bag, seal on full and place in pan of boiling water for 45 mins
Pass though muslin cloth ( don’t push though otherwise it go cloudy)
Weigh out weight of raspberry liquid for every 100ml liquid add 1 leaf of soaked gelatine to the warm mix, once cooled down, set on top of buttermilk
For the crumble
Mix butter, sugar and flour in a mixer with paddle, mix till course then add oats, mix till all oats are mixed in well, spread mix out on tray cook in oven till cooked at 180C.