3 cups cream
2 teaspoons unflavored gelatin
1 whole vanilla bean, split
1/2 cup sugar
Pour 1 cup cream into a medium
sized saucepan and sprinkle the gelatin over it. Allow to sit for
several minutes until the cream starts to absorb the gelatin.
Heat and stir over low heat until
gelatin is completely dissolved. Scrape the vanilla bean seeds into the
cream along with the pods, the rest of the cream and the sugar. Gently
simmer over medium heat until the cream starts to simmer lightly. Turn
off the heat, cover and allow to seep for 25 to 30 minutes. Remove the
vanilla bean pods. Pour into 6 small ramekins or molds. Press a small
piece of plastic wrap over mold to keep a skin from forming. Chill for
at least 4 to 6 hours [or overnight] until set.
To un-mold,
dip the bottom of molds in hot water for a few seconds, cover with your
serving plate, then flip to invert onto the plate. Serve with fresh
berries and vanilla bean whipped cream.
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