| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, June 1996 i | 6 | Servings | |
INGREDIENTS
| 2 | c | Buttermilk |
| 1 1/2 | ts | Unflavored gelatin |
| 2/3 | c | Heavy cream |
| 3/4 | c | Sugar |
| 1 | pt | Strawberries — hulled and |
| Quartered |
INSTRUCTIONS
In top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes. Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture; place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours. Meanwhile, sprinkle strawberries with remaining sugar, Let stand for about 1 hour. Unmold by dipping ramekins briefly into hot water and running tip of knife around edges; invert onto plates and serve with strawberries and their juice. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
A Message from our Provider:
“You can spurn God’s love for only so long”