1 tbsp gelatin
1 1/4 cups tangelo juice
1/2 vanilla bean, split lengthwise
2 cups of heavy cream
1 cup of buttermilk
1/2 cup of white sugar
Sprinkle gelatin over 1/4 cup of strained tangelo juice. Let stand for 1o minutes.
Combine cream, buttermilk, vanilla bean, sugar and remaining cup of tangelo juice in a large saucepan, and bring to a simmer over medium heat, stirring frequently. As soon as the mixture has come to a simmer, remove saucepan from heat, and whisk in gelatin/tangelo mixture.
Pour into 8 ramekins, and chill uncovered in the refrigerator for 3 hours or more.
© 2009 www.phoenikia.wordpress.com