| Recipe: |
From Cook's Illustrated - May/June 2020
Full recipe makes 8 servings, you can scale down.
1/2 c sugar (or sweetener of choice... I cut it to 1/3 c mix of toasted sugar and non-carb sweetener)
2 t gelatin
pinch table salt
2 c heavy cream
1 vanilla bean (I used 2 t vanilla bean paste)**
2 c buttermilk
Whisk sugar, gelatin, and salt in a small saucepan until very well combined. Whisk in cream and let sit 5 minutes. Split vanilla bean lengthwise and scrape seeds out - add bean and seeds** to cream mixture (if using vanilla bean paste or equal amount vanilla extract, WAIT and add with buttermilk). Cook over medium heat, stirring occasionally until mixture measures 150-160 F on an instant read thermometer, about 5 minutes. Remove from heat and let mixture cool to 105 - 110F, about 15 minutes (the buttermilk can curdle if you try to rush this). Strain cream mixture through a fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Gently whisk in buttermilk (and vanilla bean paste or extract, if using).
Set eight 5 oz. ramekins (or teacups, small bowls...) on/in a rimmed baking sheet or pan. Divide mixture among ramekins & cover (can use another baking sheet, plastic wrap, lids...). Refrigerate 6 hours - 3 days. Eat within 3 days for best quality. (Do I really need to say that... would you really just let it sit in your fridge for more than 3 days??)
**Other variations suggested by Cook's Illustrated (I haven't tried them). Skip vanilla bean and instead add one of the following:
2 T grated grapefruit zest
OR
1 c fresh Thai basil leaves
TOPPINGS (suggestions - I'm sure you can come up with other, even better, options):
Vanilla - berry coulis OR honey & fresh berries
Grapefruit - pralined nuts
Thai basil - 6 oz fresh sliced strawberries tossed with 1 t sugar, 1/8 t pepper, pinch table salt |
