In top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes. Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture; place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours. Meanwhile, sprinkle strawberries with remaining sugar, Let stand for about 1 hour. Unmold by dipping ramekins briefly into hot water and running tip of knife around edges; invert onto plates and serve with strawberries and their juice. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine Recipe By : Martha Stewart Living, June 1996