3 teaspoons powdered gelatin 1 vanilla pod or 2 teaspoons vanilla extract 250ml double cream 250ml milk 80g sugar
Garden Tales lemon marmalade small meringues
Let’s get started!
Pour gelatin with 2 tablespoons of cold water, and set aside for 5 minutes.
Cut the vanilla pod lengthwise in half, and scrape the beans out with a teaspoon. Pour cream and milk into a saucepan, add sugar, vanilla beans with halved stick or vanilla extract. While stirring, heat until the sugar is dissolved.
When it reaches boiling point, put it aside.
Add soaked gelatin, stir for about a minute until all gelatin is dissolved.
Pour the mixture into 4-5 serving glasses and set aside to cool.
When the cups cool, cover them with a piece of foil and refrigerate for about 4 – 5 hours, or preferably overnight.
Serve with Garden Tales Lemon marmalade and small meringues.
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