The wobbly one. The silky one. Five ingredients, zero oven time, genuinely impressive. People will be amazed you made this.
A note from us
Gelatin sheets give a cleaner, more delicate result than powder — they are the professional choice and what Italian home cooks prefer. Soak 3 sheets in cold water for 5 minutes until soft, squeeze out the excess water then add to the hot cream. If using powder use 1 tsp per 500ml cream.
What you need 🛒
How to make it 👨🍳
Submerge the gelatine leaves in a bowl of cold water for 5 minutes until completely soft and floppy.
Pour the double cream, whole milk, and caster sugar into a saucepan. If using a vanilla pod, split it lengthways, scrape the seeds into the pan, and drop in the empty pod too. If using vanilla extract, add it directly.
Heat over medium heat, stirring to dissolve the sugar. Bring to just below a simmer — small bubbles at the edges, but do not boil.
Remove from the heat. Lift the gelatine leaves from the water, squeeze out the excess, and stir them into the hot cream until fully dissolved.
Strain through a fine sieve into a jug to remove the vanilla pod and any lumps.
Pour into individual moulds or ramekins and refrigerate for at least 4 hours until set firm.
To unmould, dip the base of each mould briefly in hot water for 10 seconds, run a thin knife around the edge, and invert onto a serving plate. Serve with fresh berries or berry coulis alongside.
