Step 1Defrost the strawberries and blend with 50g icing sugar and 1/2 lemon juiced, pass through a sieve and keep in the fridge.
Step 2Soak the leaf gelatin in cold water until it is soft.
Step 3Bring the cream and milk to the boil with the scraped vanilla pod and seeds then turn down the heat and allow to simmer for 2 minutes.
Step 4Add the gelatin leaves and stir until dissolved.
Step 5Place the pan in a bowl with iced water and cool, stir every 5 minutes until it starts to thicken and the vanilla suspends in the mix rather than sinking to the bottom.
Step 6Pour into the six moulds and refrigerate for 2 hours.
Step 7Once it is fully set but still wobbles, place the mould in hot water for 10 seconds, tip it upside down and shake it out onto your clean palm.
Step 8Place in your bowl and serve with strawberry sauce and some chopped fresh strawberries.
- 300 ml Country Range UHT Dairy Whipping Cream
- 200 g Country Range Frozen Strawberries
- 300 ml full fat milk
- 3 gelatin leaves
- 80 g golden caster sugar
- 1 vanilla pod
- 50 g icing sugar
- ½ lemon
- 12 fresh strawberries (garnish)
- 5 ml strawberry sauce (garnish)
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