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750ml/11⁄4pt double cream
3 teaspoons powdered gelatine
1 vanilla pod, split lengthways
75g/3oz caster sugar
• Lightly grease the insides of six 150ml/5fl oz ramekins with butter.
• Put 3 tablespoons of the double cream in a small bowl, sprinkle the
gelatine in an even layer over the surface and leave until spongy.
• Put the remaining cream in a pan with the vanilla pod and sugar. Heat
gently, stirring until almost boiling. Remove from the heat and discard the
• Whisk the gelatine into the cream mixture until dissolved. Pour into the
ramekins, and chill for 2 hours.
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