Vanilla Creams Recipe

15 ml/1 tbsp powdered gelatine

30 ml/2 tbsp water
300 ml milk
100 g/4 oz caster (superfine) sugar
2 egg yolks
7.5 ml/1 tsp cornflour (cornstarch)

2.5 ml vanilla essence (extract)

150 ml double (heavy) cream

Oil, for greasing
Fresh Raspberry Sauce, to serve
Mint sprigs, to decorate

Method:

Sprinkle the gelatine over the water in a small bowl. Leave to stand for 5 minutes to soften. Reserve 15 ml/1  tbsp of the milk and heat the remainder in a saucepan with the sugar. Heat gently, stirring until the sugar dissolves, then bring almost to the boil. Blend the remaining milk with the egg yolks, cornflour and vanilla essence. Whisk in a little of the hot milk. Return to the saucepan and cook over a gentle heat, whisking all the time, for 2–3 minutes until thick and smooth. Stir in the gelatine until completely dissolved. Leave to cool.
Whip the cream until softly peaking and fold into the cold but not set custard. Turn into four lightly oiled individual moulds and chill until set. When ready to serve, loosen the edges with a round-bladed knife and turn out on to serving plates. Pour a pool of Fresh Raspberry Sauce around and serve decorated with mint sprigs.