(Adapted from myrecipes.com)
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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
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. (I used a mix off different containers I had to see what worked best. I liked the look of the dole fruit cups the best.) Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.