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Categories:Viewed: 29 - Published at: 4 years ago
Ingredients
- 1 1/4-ounce envelope unflavored gelatin
- 1 cup heavy cream
- 2/3 cup sugar
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- Canola oil for the ramekins
Method
- 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.
