Ingredients
- 600 ml Lussaria Whipping Cream
- 200 ml full-cream milk
- 100 g caster sugar
- 1 vanilla pod, split and scraped (or 2 tsp vanilla extract)
- 8 g agar-agar powder (vegetarian) — OR 3 gelatin sheets (soaked in cold water) if not vegetarian
- To serve: fresh berries, fruit coulis, or a drizzle of espresso
Method
- If using agar: sprinkle over 100 ml of the cold cream, let sit 10 min, then bring to a rolling boil for 2 min (agar must boil to set).
- If using gelatin: soak sheets in cold water 5 min until soft; squeeze out excess.
- In a saucepan, warm the remaining cream, milk, sugar and scraped vanilla to a bare simmer (do not boil). Stir until sugar dissolves.
- Off the heat, whisk in the bloomed agar (or soaked gelatin). Whisk until fully dissolved.
- Strain into 6 ramekins or serving glasses. Cool 20 min at room temperature, then refrigerate 4 hours minimum.
- To unmould from ramekins: run a hot knife around the edge, dip base briefly in hot water, invert onto plate. Top with berries or coulis.
Baker's note
A perfect showcase for high-quality whipping cream — the flavour of the cream is the flavour of the dessert. Try it once with a mediocre cream and once with real dairy at 35%+ — the difference is night and day.