How to make it
5 steps. Take it one step at a time.
Place the cold water
Place the cold water in a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit for 5-10 minutes to bloom until it becomes a thick gel.
10 minCombine the heavy cream, milk, and sugar
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is steaming (about 80°C / 176°F). Do not let it boil.
5 minRemove the saucepan from the heat
Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture and whisk constantly until the gelatin has completely dissolved and no lumps remain. Stir in the vanilla extract.
Pour the mixture
Pour the mixture into 4 ramekins or dessert molds. Allow them to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until completely set.
4 hrTo serve, run a thin knife around the edge of the mold and invert
To serve, run a thin knife around the edge of the mold and invert onto a plate, or serve directly in the ramekin with fresh berries or fruit coulis.
A little kitchen wisdom
Ensure the cream mixture is hot enough to dissolve the gelatin but do not let it reach a rolling boil, as this can affect the gelatin's setting power.
