INGREDIENTS

  1. 1 envelope unflavored gelatin (about 1 tablespoon)
  2. 2 tablespoons cold water
  3. 2 cups heavy cream
  4. 1 cup half and half
  5. 1/3 cup sugar
  6. 1 1/2 teaspoons vanilla extract

PREPARATION

    1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
    2. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
    3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
Categories: Recipes

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