Yield
Makes 6 servings
Photo: Quentin Bacon

How to Make It

Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes.

In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.

In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.

Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.

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