Ingredients
- 1 tsp unflavored gelatin (I used 2 TBL Minute Tapioca)
- 1 cup whole milk (I used 2% milk)
- 1/2 vanilla bean, split lengthwise
- 6 Tbsp sugar (I used Splenda Sugar Substitute)
- 1 cup well-shaken buttermilk
Preparation
Step 1
Sprinkle gelatin over 1/4 cup milk in a small bowl, allow to soften
Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar, bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved.
Quick-chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 min.
Stir in buttermilk, then strain through a sieve into a large glass measure, discarding solids. Pour into bowls and chill until set (at least 8 hrs).
If you are using Tapioca instead of Gelatin:
Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add milk, sugar and tapioca, bring to a rolling boil over medium heat, stirring until sugar has dissolved.
Remove from heat and discard the vanilla bean. Gently blend in Buttermilk and make sure the tapioca is evenly mixed. Cool and refrigerate. To serve top with fresh berries.