- 1 3/4 cups buttermilk
- 1/2 tablespoon gelatin powder
- 1 1/4 cups heavy cream
- 1 cup + 1 tablespoon granulated sugar
- High-quality extra virgin olive oil, for drizzling
- Gray sea salt, or to taste
- 1 bunch of grapes, picked and frozen overnight
- Place buttermilk in a bowl and sprinkle gelatin over it. Let it sit 5 minutes, allowing it to bloom.
- While the gelatin is blooming, heat the cream and sugar in a saucepan, stirring until the sugar is dissolved and the mixture comes just to a simmer.
- Remove the cream from the heat then stir in the buttermilk and gelatin mixture until it is incorporated completely.
- Divide the mixture evenly into 10 six-ounce ramekins.
- Chill until the mixture is completely set, at least 3 hours.
- To serve: Unmold by running a small knife around the edge of the ramekin and inverting onto a plate. If it does not immediately release, dip the ramekin in hot water, and invert onto plate. Drizzle with olive oil, sprinkle with a little sea salt. Garnish with whole and halved frozen grapes.