Ingredients
1 liter heavy cream
180 grams sifted sugar
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
Electric butter churn — artisan butter from cream in minutes
Home cotton candy maker — spun sugar, flavored flosses
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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prepare cupcakes or ramekins. lightly grease eight 125ml capacity ramekins with unflavoured oil. heat the cream and sugar together in a medium saucepan over medium heat and bring almost to the boiling point. gently simmer over low heat for 3 minutes. set aside. soak the gelatine leaves in a small bowl of water, about 10 minutes, until softened. squeeze out the water and add leaves into the cream mixture. put the cream into a fine mesh sieve and strain well. pour the cream into the prepared molds. chill for 4-6 hours, or until done. invert into a serving plate when ready to serve. serve with seasonal berries, or amarene or grated chocolate.