Ingredients

  • 2 leaves gelatin
  • 500 milliliters half and half
  • 1 vanilla beans, sliced open
  • 40 grams sugar, caster
  • 1 teaspoon vanilla
  • 1 tablespoon dark rum
  • Fresh berries to decorate

Directions

1. Soak gelatine in cold water until soft.
2. In heavy pan, scald cream and vanilla bean. Remove from heat and let rest for 20 minutes. Add sugar and again bring to boil. Take off heat and add vanilla extract, gelatine and rum. Stir well until gelatine dissolved. Pass through a fine sieve and pour into dariole moulds. Put in refrigerator to set. Serve with candied orange peel or fresh berries.

Notes
Serving Ideas:Original serves 4.


Categories
CustardsPuddings
Keywords
CustardsPuddings
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