This dessert was so easy to make, and very pretty (it's kind of hard to tell with the white-on-white, but it was so soft and silky looking, and such a pure white). My first time with unflavored gelatin; I don't really like jello but this has an entirely different texture.

Sprinkle one packet (about 2 teaspoons) unflavored gelatin over 2 tablespoons water and let it sit for 10 minutes for the gelatin to soften. While that's doing, put 1 cup whipping cream and 7 tablespoons sugar in a saucepan, then, over medium heat, get the cream hot and dissolve all the sugar into the cream (don't let the cream boil). Add the gelatin mixture and stir until it dissolves. (I still had a few lumps, but it doesn't matter at this point.) Let that sit for about 30 minutes to come to room temperature, then add 2 cups buttermilk and 3/4 teaspoon vanilla. Pour the mixture through a strainer into a 4-cup measuring cup with a spout, then divide the mixture between the various custard cups and ramekins you have available (I used 3 custard cups, 3 mise-en-place bowls and 2 ramekins). Refrigerate at least 6 hours. Unmold by dipping the cups in warm water for 30 seconds, then loosening the edge with the tip of a knife. I had to push the knife in a little further along one side to get it to release.

I served it with macerated strawberries; it's wonderful stuff, creamy, tangy, rich and cool. Todd said it almost tasted like lemon, and it did even though there wasn't any lemon in it.