.
Mobile
Tablet
| Menu |
Mobile
Tablet
| Menu |
10 MINS
5 MINS
4
♬ original sound - Barbary & Oak
INGREDIENTS
2 ½ sheets gelatine
150ml milk
400ml double cream
60g caster sugar
1 vanilla pod, split lengthways
fresh strawberries, to serve
strawberry compote, to serve
METHOD
1. Place the gelatine sheets in a bowl of cold water and leave to soak for 5 minutes until soft.
2. In a saucepan, combine the milk, cream, sugar, and vanilla seeds (scraped from the pod using the back of a knife). Stir well and heat gently until the mixture just begins to simmer. Remove from the heat.
3. Remove the softened gelatine sheets from the water and squeeze out any excess liquid. Add them to the hot cream mixture and stir until fully dissolved.
4. Pour the mixture evenly into four ramekins or moulds. Let cool slightly, then refrigerate for at least 2 hours, or until set.
5. To unmould, dip each ramekin briefly into warm water and carefully invert onto a serving plate. If needed, gently loosen the edges with a small knife.
6. Top with a spoonful of strawberry compote and a few fresh strawberry slices for a bright, fruity finish.
TIP
Replace cream with coconut milk for a dairy-free, tropical twist.