1. Sprinkle gelatin over 1/2 cup milk; whisk with a fork, then let stand to soften, about 5 minutes.

2. In a small pot on the stove, heat cream, sugar, salt and lemon juice over low heat. Whisk to dissolve the sugar. Add the gelatin-milk mixture, and continue to heat, whisking constantly. Take it off the heat just before it comes to a simmer.

3. Transfer to a different bowl and allow to cool. Add the buttermilk and vanilla extract. Cool to room temperature.

4. Carefully pour into jelly jars (I filled three 8 oz. jars about half-way) or into six 4 oz. glasses or ramekins and wrap tightly with plastic wrap. Chill for several hours (or overnight) in the refrigerator until set.

5. Serve in the jelly jars or ramekins (or unmold by dipping ramekins briefly into hot water and running tip of a knife around edges, then invert onto plates). Serve topped with macerated/preserved fruit.