Ingredients
- 1 cup heavy cream (can also use half-and-half or milk)
- 5-7 tablespoons organic sugar (or use 3 tablespoons age nectar)
- 1 (3 inch) piece vanilla bean, slit lengthwise in half
- 2 cups buttermilk (low fat)
- 1 (1/4 ounce) envelope unflavored gelatin
How to Make
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Step 1: Rub 6 ramekins with almond oil. In a small saucepan heat the cream with the sugar and vanilla bean until it boils and then turn off the heat.
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Step 2: Pour buttermilk into a bowl and set it over the cream for 15 minutes. Meanwhile stir the gelatin into 1/4 cup cold water and let stand for 5 minutes.
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Step 3: Remove buttermilk and also take the vanilla bean out of the cream, scrape the seeds back in.
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Step 4: Bring the cream to a near boil, turn off heat and add the softened gelatin; stirring until dissolved and then whisk in the buttermilk. Pour mixture into the ramekins and refrigerate until set (3 hours).
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Step 5: To serve: dip each ramekin into hot water, run knife around the edge and turn it onto a plate. Serve plain or with fruit puree, fresh berries or canned fruit.
We hope you enjoy this recipe!
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