Lovely summer time dessert. Very popular throughout Italy and very easy to prepare. Top with summer fruit compote, chocolate or caramel or eat plain (my preference).
Step-by-step
1.Soak the gelatine in a small bowl of cold water.
2.Put the double cream, milk and vanilla pod in a pan and bring just to the boil. Turn off the heat and leave to infuse for 30 mins.
3.Add the sugar and stir to dissolve. Lift the gelatine out of the water and add it to the cream. Stir to melt, then strain the mixture through a sieve and into a jug.
4.Pour among four 110ml ramekins, or dariole moulds if you have them. Cover and chill overnight.
5.Dip each mould briefly into a bowl of boiling water, then carefully run a knife around the inside to dislodge the contents
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 282 | ||
Calories from Fat: 184 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 74.6mg | 23 % | |
Sodium 40mg | 1 % | |
Potassium 114.3mg | 3 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 22.8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
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