-500ml liquid cream
100g of sugar
10g of gelatine
Preparation: In a bowl of cold water put the gelatin sheets. Let them hydrate. Bring a pan with the cream and sugar to the boil. Remove from the heat and add the well-drained gelatine. Stir and dissolve the gelatine in the mixture. Once it is done, let the mixture cool and pour it into small dessert glasses or bowls. Put in the fridge for at least 6 hours. Serve very cold with raspberry coulis or any fruit of the season. It can also be served with dulce de leche, or chocolate.
Anything goes for this subtle and versatile dessert!