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Ingredients
- 750ml/11โ4pt double cream
- 3 teaspoons powdered gelatine
- 1 vanilla pod, split lengthways
- 75g/3oz caster sugar
Instructions
- Lightly grease the insides of six 150ml/5fl oz ramekins with butter.
- Put 3 tablespoons of the double cream in a small bowl, sprinkle the
gelatine in an even layer over the surface and leave until spongy. - Put the remaining cream in a pan with the vanilla pod and sugar. Heat
gently, stirring until almost boiling. Remove from the heat and discard the
vanilla pod. - Whisk the gelatine into the cream mixture until dissolved. Pour into the
ramekins, and chill for 2 hours.
