Ingredients
- 500 ml milk
- 1 kg (about 1 litre) double cream
- 225 g sugar
- 45 g powdered gelatine
- 200 ml cold water (for the gelatine)
Method
- Sprinkle the gelatine over the 200 ml cold water and leave for 5-10 minutes.
- Heat the milk, cream and sugar in a large pan, stirring, until the sugar has dissolved and small bubbles form at the edges. Do not let it come to a full boil, as it may boil over.
- Remove the pan from the heat, add the softened gelatine and stir until completely dissolved.
- Strain the mixture and leave it to cool for 10-15 minutes, stirring occasionally.
- Divide it between the glasses and let them cool to room temperature, then move them to the fridge.
- Chill for at least 4 hours, until set.
Note: Cover the glasses with cling film and keep them in the fridge for up to 2 days.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.