Yunhee Kim
Makes 8 serving (serving size: 4 ounces)

Prep: 40 minutes; Chill: 3 hours or overnight.

How to Make It

Step 1

Place the heavy cream and sugar in a medium saucepan over medium-high heat. Cut the vanilla bean in half lengthwise, and scrape the seeds into the heavy cream. Add the cut vanilla bean to the cream. Bring the mixture to just a boil, and turn off heat. Cover pot, and let steep for 30 minutes.

Step 2

Sprinkle unflavored gelatin over 1/2 cup cold water in a small bowl. Let the gelatin bloom while the heavy cream mixture is steeping.

Step 3

Bring heavy cream mixture back to a simmer, and slowly whisk in melted gelatin mixture. Add buttermilk, and whisk until combined.

Step 4

Pour into individual glasses or bowls, and gently cover with plastic wrap. Chill for about 3 hours or overnight; serve.

Baked in New York, NY

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