Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ tsp powdered gelatin
- 2 cups (480 ml ) heavy cream
- ½ cup (60 g ) white granulated sugar
- 1½ tsp vanilla essence or 1 small vanilla bean
- 1 pinch of salt
Directions
Allow the gelatin to bloom in 1 Tbsp of the cream for about 5 minutes.
Combine the remaining ingredients in a medium saucepan over medium heat, and stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan.
Remove from heat and add the gelatin, stirring until it is thoroughly incorporated.
Pour the cream mixture into small ramekins and allow to set in the refrigerator for at least 4 hours, up to overnight.
Serve with fresh fruit , balsamic vinegar , port , or a sweet sauce.