500 ml heavy cream
50 gr sugar
5 gr gelatin (2 1/2 sheets gelatine)
Soak the gelatin in cold water for 5 minutes until soft. In a pan, combine the cream, with the sugar; warm over moderate-low heat for few minutes without bringing to a boil, add the melted gelatin, and mix until dissolved. Distribute the mixture among the ramekins and allow to cool. Place in the refrigerator for at least 2/3 hours.
Serve it with a fruit sauce or Chocolate sauce