Ingredients
25 grams Gelatin
2 tbsp Water
150 ml Milk
100 ml Heavy cream
10 to 20 grams White sugar
1 tbsp Kirsch (optional, or use another flavoring liqueur)
2 tbsp Condensed milk
1 few drops Vanilla essence
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
5-ply bonded stainless — searing, fond development, deglazing
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
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Sprinkle the gelatin into the water to soften. Put the ingredients in a pan, and dissolve while mixing (do NOT let it boil). When the milk mixture has warmed and is well mixed, take the pan off the heat, add the gelatin from Step 1 and mix well to dissolve. Add the ingredients and mix well. When the milk mixture has cooled down a bit, pour into molds and chill until set in the refrigerator to finish. I used this gelatin in Step 1. It has 5 g per sachet, so I used half. If you double the recipe you can use up a carton of cream too, so it may be easier... This is the milk and cream I used (well, it's whipping cream) in Step 2. Whipping cream is delicious enough. This is the condensed milk, kirsch and vanilla essence I used in Step 4. You can use another flavor of liqueur besides kirsch, or just leave it out.