A chilled Italian dessert made by heating cream with vanilla, then pouring it into molds with gelatin. It is known for its smooth, lightly wobbly texture and is often served with fruit sauce for a refreshing finish.
Soak the powdered gelatin in a few tablespoons (15 ml each) of cold water and let it bloom.
Heat the cream, milk, sugar, and vanilla without bringing the mixture to a boil, until the sugar dissolves.
Add the bloomed gelatin to the hot cream mixture and stir until dissolved. Divide the mixture among the molds.
Refrigerate the molds for at least four hours, until fully set. Unmold and serve with fruit sauce, if desired.
Allergen: contains milk and cream. Soak the gelatin in cold water until fully bloomed before adding it to the cream; gelatin that has not bloomed can form lumps when melted and may not set smoothly.
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