- 150 gr of icing sugar sugar
- 1 vanilla pod
- 500 ml of fresh cream
- 3 sheets of gelatine (about 6 gr)
Cut the vanilla lengthwise and extract the seeds. Place the cream in a pan and add the vanilla pod, seeds and sugar.
Heat over a low flame and add the gelatine. Stir until dissolved, then pass entire mixture through a sieve.
Wet the inside of a 500 ml mould (or several small moulds) and pour in the cream.
Refrigerate at least 5 hours.
Place mould in boiling water and turn out onto serving plate. Serve with chocolate or fruit coulis.