Preparation: 15 Minutes
Portion: 300 ml
120 ml milk (whole fresh) 5 g gelatin 5 gr of icing sugar 5 gr of vanilla extract
Start by soaking the gelatine leaves in cold water.
Set aside the milk in a saucepan and let it heat up, stirring it, until you see that bubbles have formed along the edges of the saucepan.
At this point, squeeze the jelly well and dissolve it in the milk.
Add the icing sugar and vanilla extract, mixing everything carefully with a hand whisk.
Transfer everything to the refrigerator and leave to cool, stirring again and stirring every
After a couple of hours, your cream has cooled down and you can use it.
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