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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
1 cup half-and-half |
3/4 cup sugar |
2 vanilla beans, split and scraped |
1 pinch kosher salt |
2 cups buttermilk, at room temperature |
Directions:
1. Sprinkle the gelatin over 2 TBS of water in a small bowl and let stand for 5 minutes.
2. Meanwhile, in a medium saucepan over medium-low heat, combine half and half, sugar, vanilla pods, vanilla seeds and pinch of salt.
3. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk.
4. Reduce the heat and add the gelatin and buttermilk.
5. Strain through a fine sieve, removing the vanilla pods and any milk solids.
6. Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes.
7. Transfer to fridge and chill for 3 hours.
8. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
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