The amazing weather this week inspired me to make a light dessert with lots and lots of strawberries.  The end result was this scrumptious buttermilk cream with strawberries. 

The recipe says to remove the cream from the ramekin and it will create a lovely little mold but mine wasn’t so successful so we just enjoyed them from the dish themselves.

I have to admit that it was difficult taking this photograph when all I wanted to do was dive in and eat it all up!

 

1 1/4 teaspoons unflavored gelatin

3/4 cup sugar

1 cup low-fat buttermilk

1 1/2 cups heavy cream

1 pound strawberries, hulled and quartered

1 teaspoon fresh lemon juice

 

 

 

In a small saucepan, sprinkle gelatin over 3 tablespoons cold water.  Let stand until softened, about 5 minutes.  Heat over low, stirring until gelatin has dissolved, about 30 seconds.

In a large bowl, whisk 1/4 cup sugar with buttermilk until dissolved.  Whisking constantly, add gelatin mixture in a very thin stream.  In another large bowl, beat cream and 1/4 cup sugar until soft peaks form.

With a rubber spatula, gently stir half of whipped cream into buttermilk mixture; fold in remaining whipped cream.  Divide among eight 6-ounce ramekins.  Regrigerate until set, at least 6 hours or up to 1 day, covered with plastic wrap.

When ready to serve, toss strawberries with 1/4 cup sugar, lemon juice, and 1 tablespoon water.  Let stand until juicy, about 5 minutes.  Run a paring knife around edge of reach ramekin and dip each briefly in steaming hot water; invert buttermilk creams onto serving plates and top with strawberries.

Deliciously good and surprisingly easy!!

Recipe courtesy of Everyday Food