Stir the powdered gelatine (8 g) into 40 g cold water and leave to bloom for 10 minutes.

Ingredients

• 8 gGelatins, dry powder, unsweetened
• 40 gBeverages, water, tap, drinking
• 500 gCream, fluid, heavy whipping
• 150 gMilk, whole, 3.25% milkfat, with added vitamin D
• 70 gSugars, granulated
• 5 gVanilla extract, imitation, no alcohol
• 250 gRaspberries, raw
• 40 gSugars, granulated
• 10 gLemon juice, raw

Method

1. Stir the powdered gelatine (8 g) into 40 g cold water and leave to bloom for 10 minutes.
2. Heat 500 g cream, 150 g milk and 70 g sugar in a pan, stirring, to 85 °C until the sugar dissolves; do not boil.
3. Remove the pan from the heat, stir in the bloomed gelatine until fully dissolved and add 5 g alcohol-free vanilla flavouring. Pour into 6 moulds of 150 ml.
4. Cover the moulds and chill for at least 180 minutes at 4 °C until set.
5. Meanwhile simmer 250 g raspberries with 40 g sugar and 10 g lemon juice for 6 minutes at a gentle boil, crush them with a fork and leave to cool.
6. Dip the moulds in hot water for 5 seconds, turn out onto plates and pour over the raspberry sauce.