DIFFICULTY: 3
12 minutes
INGREDIENTS PER 6 PEOPLE
fresh cream, 6,7 fl. oz
semi-skimmed milk, 3,4 fl. oz
1/2 half sheet of gelatine per 3,4 fl. oz – then, for 10,2 fl. oz of liquid, 1 ½ sheet of gelatine
sugar, 0,3 – 0,4 oz
½ vanilla bean
PROCEDURE
Soak the gelatine sheet in cold water until soft.
Open the vanilla pod and scrape the seeds using a knife. Put the vanilla pod together with seeds, cream, milk and sugar in a saucepan and bring them to a boil, stirring occasionally until sugar has dissolved.
Once the mixture boils, remove from the cooker and add the squeezed gelatine. Pour the mixture into disposable aluminium ramekins, damped with a little cold water.
Let cool to room temperature and then refrigerate for 3 hours before serving.
Thanks to: Il Deborino
