2 cups buttermilk (divided)
1½ teaspoons unflavored gelatin
2/3 cup whipping cream
½ cup granulated sugar
Sprinkle the gelatin over 1 cup of the buttermilk in a medium mixing bowl and let it stand until softened, about 4 minutes.
In a 2-cup glass measuring cup, mix the cream and sugar. Heat in microwave for about 1 minute, or until it starts to boil. Add to buttermilk-gelatin mixture and whisk for about 5 minutes, until the gelatin is completely dissolved. Stir in the remaining 1 cup buttermilk.
Strain the mixture and pour into six 4-ounce ramekins or glass custard cups. The ramekins or cups can be sprayed with a very light coating of vegetable oil to help unmold them later, but it usually isn’t necessary. Set the bowls on a baking sheet, cover them with plastic wrap and refrigerate about 3 hours or until set.
When ready to serve, unmold on serving plates. Top with fruit or lemon curd, or serve plain. A plain, crisp cookie is a nice accompaniment. Makes 6 servings.