- 600ml double cream
- 60ml milk
- 3 gelatine leaves
- Zest of one orange
- 70g caster sugar
- 1 tsp. vanilla paste or one split vanilla pod
Place the milk and gelatine in a saucepan, then set to one side.
Place orange zest, sugar and vanilla in a pan and add 2/3 of the cream. Bring to a simmer, and cook until thickened and reduced by about 1 third.
Meanwhile, squeeze the milk from the gelatine. Place the gelatine to one side, and warm the milk in a small bowl in the microwave or saucepan until hot. Put the gelatine back into the milk and stir well until the gelatine has dissolved.
Add the milk mixture to the cream, stir well, then pass through a sieve into a large bowl. Leave it to cool slightly.
Whip the remaining cream, then fold into the cream in the bowl. Divide the mixture between five ramekins, then leave to set. Serve from the ramekin or turn out onto plates.