From Italy with love – a simple, though utterly delicious, fresh summer desert. If you are looking for an interesting way to incorporate live, natural beneficial organism into your diet choose yoghurt or buttermilk rather than milk. Both work equally well.
500 ml of fresh milk, (OR 500 ml of yoghurt/buttermilk/kefir), 500 ml of cream, 180 gr of sugar OR honey, 3-4 sheets of gelatine.
For the Raspberry Coulis see here.
Submerge the gelatine in some water for 15-20 minutes. Whilst the gelatine is soaking warm the cream in a pan making sure it gets no hotter than 60 degrees centigrade. It should never get too hot that it could scald the hand. When the cream has reached the desired temperature squeeze the water out of the gelatine and add to the warm cream. Stir in until all the gelatine has melted. Remove the cream and melted gelatine from the heat and pour into a jug. Add the milk and the sugar (or the yoghurt and the honey) to the cream and stir with a wooden spoon until all the ingredients are evenly distributed. Pour the liquid mixture into little glass jars or moulds and leave in the fridge over night or for at least eight hours until the gelatine has set. When it has set pour some home-made raspberry coulis over the top and serve with a leaf of mint.