Italian Cream Dessert (Print Version)
# Ingredients:
→ Base
01 -
1/3 cup white sugar
02 -
2 cups thick cream
03 -
1 cup half-and-half
04 -
2 teaspoons vanilla essence
05 -
2 tablespoons chilled water
06 -
1 tablespoon (0.25 ounce packet) plain gelatin
→ For Serving
07 -
Fresh mint sprigs
08 -
Berry sauce
# Instructions:
01 -
In a small dish, stir gelatin powder into the cold water until evenly mixed. Leave it alone for a few minutes to set up.
02 -
In a big pot, stir together sugar, half-and-half, and heavy cream. Heat gently over medium, stirring often, until it’s steaming but not boiling.
03 -
Take the pot off the heat. Stir in the softened gelatin and vanilla until it’s completely melted and smooth.
04 -
Pour the mix equally into 8 small ramekins (each holds about half a cup). Let them cool to room temperature first, then cover and stick them in the fridge overnight.
05 -
Loosen the edges by running a knife around each ramekin. Dip them briefly into warm water, then flip onto plates to release. Top with berry sauce and mint sprigs.
# Notes:
01 -
You can leave them in the ramekins or transfer to glass cups for serving.
02 -
Instead of half-and-half, use 3/4 cup heavy cream and 1/4 cup milk.