2 cups heavy whipping cream
1/3 cup granulated sugar
1/2 standard-sized vanilla bean
1 large lemon or 1-1/2 small ones
1 packet unflavoured gelatin powder (about 2.5 tsp.)
1 cup sour milk or buttermilk
1 cup fresh strawberries, cut into 1-inch pieces
Add the cream and sugar to a small saucepan. Cut vanilla bean in half lengthwise and scrape out insides. Add both the insides and the empty beanpod to the pan. Use a zester or a veggie peeler to remove lemon zest from the lemon in strips and add the zest to the pan. Put pan on medium low heat, stirring occasionally, until bubbling JUST begins on the surface (10-12 mins). Remove from hear and set aside to let the flavors meld nicely.
Squeeze the juice from the lemon, straining the seeds, into a small bowl and sprinkle the gelatin over the juice. Let soften for about 10 minutes.
Set the saucepan back on stove but on low heat, and add the softened gelatin. Stir gently until gelatin dissolves (about 2 mins). Use a fine sieve to strain the mix into a BIG measuring cup or a bowl with a spout.
Stir in the buttermilk, then divide the mix amoung 6 dessert cups or ramekins. Cover and chill at least 6 hours or overnight, ideally. Serve in the ramekins or unmold onto serving plates (run a knife along the edge, dip dessert cup in hot water and shake gently to unmold). Top with strawberries and sere immediately. Enjoy! -Diana