← Nouns Cooking · Dessert Parlour

Ingredients

• 7 g powdered gelatine (1 sachet)
• 3 tbsp cold water
• 300 ml whole milk
• 2 tsp vanilla extract or seeds of 1 vanilla pod
• 4 egg yolks
• 75 g caster sugar
• 300 ml double (whipping) cream, cold
• 200 g Raspberries
• 2 tbsp Icing sugar

Method

1. Sprinkle the gelatine over the cold water and leave for 5 min to swell.
2. Heat the milk and vanilla until steaming. Whisk the yolks and sugar in a bowl until pale, then slowly whisk in the hot milk.
3. Pour back into the pan and stir over low heat with a spatula for 4–5 min, until it thickens enough to coat the back of a spoon (about 82°C / 180°F). Do not let it boil.
4. Take off the heat, add the swollen gelatine and stir until fully dissolved. Strain into a bowl and stir over a bowl of iced water until cool and just starting to thicken.
5. Whip the cream to soft peaks and fold it gently into the custard. Pour into six lightly oiled moulds or glasses and chill for at least 4 hours, until set.
6. Blitz the raspberries with the icing sugar and sieve. Dip moulds briefly in hot water to turn the creams out, and serve with the sauce.

Tips

• If the custard sets too firmly before you add the cream, warm it gently over hot water to loosen it.
• Contains gelatine, so it is not vegetarian; agar can replace it but gives a firmer, less creamy set.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet GialloZafferano 196 flavors