★Ingredients
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
2 1/2 teaspoons unflavored gelatin
1 vanilla bean (or 1 teaspoon vanilla extract)
3 tablespoons cold water
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★Instructions
- Prepare the Gelatin:
- In a small bowl, sprinkle the gelatin over the cold water and let it stand for 5-10 minutes to bloom (soften).
- Heat the Milk and Cream:
- In a saucepan, combine the whole milk, heavy cream, and granulated sugar.
- If using a vanilla bean, split it lengthwise and scrape the seeds into the saucepan. Add the bean pod as well.
- Heat the mixture over medium heat, stirring occasionally, until it begins to simmer and the sugar has dissolved. Do not let it boil.
- Combine Gelatin and Milk Mixture:
- Remove the saucepan from heat.
- If using the vanilla bean, remove the pod.
- Add the bloomed gelatin to the warm milk mixture and stir until completely dissolved. If using vanilla extract, stir it in at this point.
- Pour and Chill:
- Pour the mixture into ramekins, molds, or glasses.
- Let them cool to room temperature before covering with plastic wrap.
- Refrigerate for at least 4 hours, preferably overnight, until set.
- Serve:
- To unmold, dip the bottom of each ramekin in warm water for a few seconds, then invert onto a plate.
- Alternatively, serve directly in the glasses or molds for a more rustic presentation.
- Garnish with fresh berries, fruit compote, or a drizzle of caramel sauce if desired.
Enjoy!