Ingredients
1½ litres of double cream
3-4 oz caster sugar
Vanilla extract or pods
4 leaves of gelatine
Method
Place the cream, sugar and vanilla extract in a saucepan and bring to the boil.
Remove from the heat and add the pre-soaked gelatine and stir until dissolved.
Pour into moulds and refrigerate until set.
Serve with fresh fruits or compote of choice.