I know I promised you a rice dish for today but yesterday my gardening addiction prevailed over my blogging passion and, before I knew, it was time to prepare dinner. Then I was too tired to write down today’s recipe and decided that it would be easier to use one that was ready to be published. That’s why I’m posting – two days in advance – your dessert/indulgence recipe for this week.
Ingredients:
(serves 6) A V Gf
- 2 gelatin leaves
- ½ cup of milk
- 2 ¼ cups heavy cream
- ½ cup superfine sugar
- 1 vanilla bean
Fill a small bowl with water, add gelatin and let it soak. Pour the milk into a saucepan and bring it near the boiling point, then remove the pan from the heat. Do not let it boil. Drain and squeeze out the gelatin and add the milk. Pour the cream into another saucepan, add the sugar and the vanilla bean (slit lengthwise in two) and bring to a boil over low heat, stirring constantly. Immediately remove the pan from the heat, remove the vanilla bean and stir in the milk mixture.
Cool 6 ramekins in your freezer for 10 minutes then fill them with the mixture. Refrigerate for three hours before serving. Turn out into serving dishes and serve by itself or with berries, melted chocolate or a sweet sauce of your choice.