Buttermilk creams with a Bushmills chocolate sauce

For the buttermilk creams

600ml double cream

2 vanilla pods, split

200ml condensed milk

4 sheets gelatine

700ml buttermilk, at room temperature

For the chocolate sauce

175g dark chocolate

150ml milk

40g sugar

25g butter

50ml Bushmills whiskey

1 To prepare the buttermilk creams, heat the cream with the vanilla pods. When it comes to the boil, remove from the heat, then add the condensed milk. Soften the gelatine in water, then squeeze out and add to the cream, stirring gently until dissolved. Add the buttermilk when the cream is near to body temperature.

2 Strain through a fine sieve. Scrape the vanilla pods well, placing all the seeds into the strained mixture. Stir, then pour into eight moulds. Allow to set in the fridge for at least 4 hours.