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

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Chiara Tomassetti

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