200ml whole milk
1 vanilla pod
500ml 32% fresh whipping cream
85g caster sugar
18g sheet gelatin
250ml fresh, semi-whipped cream
Soak the gelatin in cold water. Heat up the liquid cream with the sugar, milk and vanilla.
Add the gelatin and leave the mixture to cool down, making sure to stir it every 5 minutes or so. In the meantime, whip the cream and place it in the fridge.
Once the mixture has cooled down, add the semi-whipped cream and keep the combined ingredients in the fridge for the next 2 hours, stirring every 10 minutes or so. In this way, the gelatin will not cause the liquids to separate from the semi-whipped cream.
For best results, leave the mixture to rest for at least another 2 hours.
After this, use a pastry bag to serve up the dessert in wine glasses, adding some locally sourced berries and a few mint leaves.
This recipe has been created and produced by the Baita Checco restaurant