By: Adoree Chong-Uy of CACS
When you’re preparing a lot of things for a party, it’s great to have a few dishes that you won’t have to worry about. Prepare this the night before to give it time to set.
Makes 6 to 8 ramekins Prep Time 15 minutes plus overnight chilling
Cooking Time 10 minutes
1 cup fresh milk
1 envelope unflavored gelatin
2 cups heavy cream
1/2 cup sugar
2 strips lemon zest
1/4 teaspoon vanilla extract
1 In a bowl, sprinkle gelatin into the milk and allow the milk to absorb it. Set aside.
2 In a saucepan, combine half of the heavy cream, sugar, and lemon strips. Heat to a simmer and allow to steep for 5 minutes.
3 Add gelatin mixture to the cream mixture then put on top of heat and stir until gelatin dissolves. Strain or discard lemon strips. Add vanilla extract. Allow to cool.
4 Meanwhile, beat the remaining half of the cream until soft peaks.Fold in the cooled mixture.
5 Pour mixture into 6 to 8 pieces ramekins or similar molds and refrigerate overnight.
6 Heat molds in hot water for a few seconds, then turn over and unmold on a plate.