Servings: 4 servings
Calories: 283.8kcal
Ingredients
- 1 cup heavy cream ~240 g
- 1 cup whole milk ~240 g
- 3 tbsp granulated sugar ~38 g
- 1 envelope powdered gelatin ¼ oz / 7 g
- 2 1/2 tbsp cold water for blooming the gelatin, ~37 g
- 1 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- Bloom the gelatin. Sprinkle the gelatin evenly over the cold water in a small bowl, give it a quick stir, then let it sit for 5–10 minutes until it absorbs the water and looks like wet, wrinkled sand.1 envelope powdered gelatin, 2 1/2 tbsp cold water
- Heat the milk mixture. Combine the milk, sugar, vanilla, and salt in a small saucepan. Warm over medium-low heat, stirring now and then, until it's steaming and the sugar has fully dissolved (around 75°C / 165°F). A brief boil is fine — just take it off the heat once it gets there.1 cup whole milk, 3 tbsp granulated sugar, 1 1/2 tsp vanilla extract, 1 pinch salt
- Add the gelatin. Take the saucepan off the heat and scrape in the bloomed gelatin. Stir until it's completely melted and the mixture looks smooth — no visible specks or strands.
- Add the cream. Pour in the cold cream and stir to combine. Adding it now (instead of heating it with the milk) cools the mixture down fast so you can get it into the fridge sooner.1 cup heavy cream
- Taste test. Taste the mixture and dial in the final flavor — if the vanilla feels weak, stir in a little more. If it needs a touch more salt or sugar, add it now.
- Blend and strain. Blend briefly with an immersion blender to make sure everything is fully integrated, then strain through a fine mesh sieve into a measuring cup or pitcher.
- Pour into molds. Divide between 4 small ramekins, glasses, or silicone molds (around 120 ml each), or 3 larger vessels if you want bigger portions.
- Chill. Let them cool on the counter for 15–20 minutes, then cover and refrigerate for 6–8 hours, ideally overnight.
- Serve. Eat straight from the glass with a spoon, or unmold onto a plate. Top with whatever you like — fresh berries, fruit compote, a drizzle of ganache, caramel, or honey.
Notes
Yields 4 servings of ~120 ml (small ramekin or glass), or 3 servings of ~2/3 cup. Macros calculated on heavy cream at ~36% fat. Vanilla extract macros are approximate.
Nutrition
Calories: 283.8kcal | Carbohydrates: 14.2g | Protein: 4.6g | Fat: 23.1g
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