Courtesy of Northern Sydney Institute of Tafe

Serves 10

Ingredients:

• 500ml milk
• 500ml cream
• 100g sugar
• 2 vanilla beans
• 6 gelatine leaves

Equipment:

• 1 measuring jug
• 1 small bowl
• 1 medium bowl
• 1 medium saucepan
     

Method:

1. Soak the gelatine leaves in cold water
2. Heat the milk, cream and sugar together, add split vanilla bean, allow to infuse for 5 minutes. Add the gelatine
3. Pour into the dariole moulds and allow to set in the refrigerator
4. Turn out onto serving plate and decorate with almond tuiles