I resurrected this recipe from my file. I'd forgotten how quick, easy and delicious this is. The buttermilk adds just enough tang to keep this from becoming too rich.
Serves 6-8(depending on the size of your ramekins or custard cups)
1 packet of unflavored gelatin
6 tablespoons cold water
3/4 cup sugar
1 pound berries(strawberries hulled and quartered,blackberries or raspberries or a combination)
1 1/2 cups heavy cream
1 cup low-fat buttermilk
1 teaspoon pure vanilla extract
Place the gelatin in a small saucepan and add the cold water. Whisk and let it sit for 5 minutes until the gelatin has softened. Set the pan over a low flame and let the gelatin and water heat for about 30 seconds or until the gelatin has melted into syrup like consistency. Pour the buttermilk and 1/4 of sugar into a large bowl and whisk until the sugar is dissolved. Add the gelatin and whisk again until combined. Pour the heavy cream and vanilla into a second bowl,slowly add 1/4 cup of sugar while whipping with an electric mixer until soft peaks form. Slowly whisk half of the whipped cream into the buttermilk. Fold in the remaining whipped cream. Spray your ramekins or custard cups lightly with cooking spray. Divide the custard mixture evenly among the ramekins. Place in the frig until firm, about 6 hours. If refrigerating longer than 6 hours, cover each custard with plastic wrap. Prepare the berries and sprinkle with the remaining 1/4 cup of sugar. Let the berries and sugar sit for about 5 minutes to allow them to release their juices.. Remove the custards from the frig. Run a paring knife around the edge and dip the outside of the ramekins briefly into steaming hot water. Invert the custard onto a plate and garnish with the berries.
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