- 1 envelope unflavored gelatin
2 tablespoons milk or cold water
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup creme fraiche or sour cream
1 cup buttermilk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Finely grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
Heat, while stirring, the cream and sugar in a small saucepan over medium heat until the sugar is completely dissolved and the cream just comes to a simmer. Remove immediately from the heat and whisk in the softened gelatin until completely dissolved. Set aside and let cool for 5 minutes.
Add the creme fraiche or sour cream and whisk until well-blended. Whisk in the buttermilk, salt, vanilla, lemon zest and lemon juice.
Spoon into 4 teacups, ramekins or parfait glasses, cover with plastic wrap and refrigerate until set, 2 hours or overnight. (If you want to unmold the blancmange, just before filling, dip the teacups or ramekins in cold water and do not dry. Dip the teacups or ramekins in hot water for a few seconds just before serving to loosen.)
Delicious served with fresh sliced peaches and blueberries.
