Be the first to make this!
The wobbly one. The silky one. Five ingredients, zero oven time, genuinely impressive. People will be amazed you made this.
What you need 🛒
How to make it 👨🍳
Submerge the Gelatine leaves in a bowl of cold water for 5 minutes until completely soft and floppy.
Pour the Double cream, Whole milk, and Caster sugar into a saucepan. Split the Vanilla pod or vanilla extract lengthways and scrape the seeds into the pan — add the empty pod too for extra flavour.
Heat over medium heat, stirring to dissolve the sugar. Bring to just below a simmer — small bubbles at the edges, but do not boil.
Remove from the heat. Lift the Gelatine leaves from the water, squeeze out the excess, and stir them into the hot cream until fully dissolved.
Strain through a fine sieve into a jug to remove the vanilla pod and any lumps.
Pour into individual moulds or ramekins and refrigerate for at least 4 hours until set firm.
To unmould, dip the base of each mould briefly in hot water for 10 seconds, run a thin knife around the edge, and invert onto a serving plate. Serve with Fresh berries or berry coulis alongside.
