Yield: approximately 3 cups
1 (1/4-ounce) envelope unflavored gelatin
1½ cups whole buttermilk, divided
½ cup firmly packed light brown sugar
½ cup sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, chilled 1. In a medium bowl, combine gelatin and 1/2 cup cold buttermilk. Let stand for 3 to 5 minutes.
2. In a medium saucepan, combine remaining 1 cup buttermilk and sugars. Heat over medium heat, stirring frequently, until sugar is dissolved, 3 to 4 minutes. Pour a small amount of hot buttermilk mixture into gelatin mixture to soften, whisking well. Whisk in vanilla. Pour softened gelatin mixture into remaining hot buttermilk mixture, whisking well to remove any lumps. Pour into a bowl, and refrigerate, covered, for 30 to 40 minutes, or until mixture reaches room temperature.
3. In a large bowl, beat cream at high speed with an electric mixer until stiff peaks form. Fold into room-temperature buttermilk mixture. Cover tightly, and refrigerate until set, 4 to 6 hours.
Pictured with Vanilla-Buttermilk Cake