← Nouns Cooking · Italian

Ingredients

• 2½ tsp powdered gelatine (about 7 g)
• 300 ml whole milk
• 400 ml double (heavy) cream
• 60 g caster sugar
• 1½ tsp vanilla bean paste or extract
• 250 g raspberries or mixed berries, fresh or frozen
• 2 tbsp Sugar

Method

1. Pour 4 tbsp of the milk into a small bowl, sprinkle the gelatine over the top and leave for 5 min to swell. Lightly oil six 150 ml moulds or ramekins.
2. Put the cream, the rest of the milk, the sugar and vanilla in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is steaming hot, but do not let it boil.
3. Take the pan off the heat and whisk in the soaked gelatine until completely dissolved. Pour into a jug and cool for 10 min, stirring once or twice so the vanilla seeds stay suspended.
4. Pour into the moulds and chill for at least 4 hours, until set but still trembling.
5. For the sauce, simmer the berries and sugar for 5 min, crushing them a little, then cool.
6. To serve, dip each mould into hot water for 5–10 seconds, run a thin knife around the edge and turn out onto plates. Spoon the berry sauce around.

Tips

• Gelatine comes from animals; for a vegetarian version, boil 1 tsp agar powder in the milk for 2 min instead.
• Serve straight from the ramekins if you are nervous about turning them out.

Sources

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

RecipeTin Eats BBC Good Food