domingo, 26 de abril de 2009
Milk, honey and vanilla bean jelly
It does not take more than a good quality vanilla bean and few spoonfuls of sugar, honey and gelatin powder to make an amazing milk dessert. Pure flavor and simplicity. I love it. Besides you can add some sweet and tasty Spanish strawberries to make a perfect pair.
Milk & honey & vanilla bean jelly
800 ml milk + 100ml to soften the gelatin
100 ml honey
60 grams sugar
Scraps of one vanilla bean (pod)
4 teaspoons of unflavored gelatin powder
Separate 6 ramekins or glasses. In a small bowl sprinkle gelatin over 1/2 cup of cold milk and let it soften. Meanwhile, in a medium pan over medium heat, mix milk, honey, sugar and vanilla scraps and mix it until the mixture boils. Remove from heat once it boils and add the softened gelatin to the boiled milk mixture mixing it well to help the gelatin to dissolve completely. Bring the pan back to medium heat stirring it until it boils again. Divide cream among ramekins or glasses and let them cool outside the refrigerator (fridge). After mixture is cool refrigerate for 3 or 4 hours before serving.
You can serve the milk gelatins on plates. To transfer milk gelatins just warm the bottom of the ramekins or glasses in warm water, put a plate over the ramekin and turn the gelatin upside down, over the plate.
Serve with fruit sauces (coulis), jams or fresh fruits.
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