- 3 gelatine leaves
- 250 ml cream
- 250 ml full-cream milk
- 3 T caster sugar
- 1 vanilla pod, split
- a selection of fruit, chopped, for serving
Soften the gelatine leaves in cold water for 5 minutes.
Meanwhile, slowly heat the cream, milk and sugar in a saucepan over a medium heat.
Split the vanilla pod by carefully running the blade of a knife along the length of the pod. Scrape out the seeds and add them, and the pod, to the milk mixture.
Remove the mixture from the heat when it begins to simmer. Squeeze the excess liquid from the gelatine leaves and mix into the warm milk mixture, stirring until dissolved.
Remove the vanilla pod and divide the mixture between four moulds. Chill for 4 hours, or overnight, until completely set.
Before serving, briefly dip the base of each mould into a bowl of hot water for no longer than 10 seconds, run the blade of a butter knife around the edge of the moulds and turn the jellies out into bowls or plates.
Serve immediately as is or with freshly chopped fruit.
An indispensable recipe in my little black book, these light and cooling vanilla-infused jellies are a welcome alternative to the heavy desserts that usually reign supreme during the holidays.