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Ingredients
- 500 millilitres Heavy cream
- 500 millilitre Milk
- 1 vanilla pod
- 1 table spoon gelatin
- 2-3 tablespoons water
- 100g white sugar
- Ramekins 4-6
Method
- Add the gelatin into the water and stir until it is soaked up
- Bring the sugar,vanilla,milk and cream to the boil
- Add the gelatin into the mix after the mixture boils
- Pour mixture into the ramekins and cool for 4-6 hours if not over night in the fridge
- Serve with a rustic pastry and a raspberry couli