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Ingredients
Method
- 600ml double cream
- 100ml whole milk
- 25g caster sugar
- ½ tsp vanilla extract
- 75g white chocolate, chopped
- 3 leaves of gelatine
- Stewed strawberries, to serve
- Mix the milk, cream, sugar and vanilla in a saucepan, then bring to a vigorous boil. Once the liquid is rising, remove from the heat and stir in the chocolate to melt.
- While the mixture is boiling, soak the gelatine in cold water for 4 mins. Squeeze out and whisk into the cream mixture to dissolve, then pour into 6 ramekins and chill for 5 hours to set. Serve with stewed strawberries or fruit of your choice.
20 mins
6 serving
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