Ingredients
- Sunflower oil
- 185ml full-fat milk
- 185ml double cream
- ¼ a vanilla pod
- 50g of golden castor sugar
- 1tsp of powdered gelatine
- 1 ½ tbsp soft light brown sugar
- 1tsp of instant espresso coffee powder
- ½ tsp of powdered gelatine
Method
• Use the sunflower oil to brush 5 ramekins or small moulds.
• Put the milk and the cream in a saucepan, and then add a vanilla pod and sugar. Bring it slowly to the boil and then take it off the heat.
• Stir in the gelatine until it is dissolved and then leave it to cool. Sieve the mixture into the moulds, removing the vanilla, and then leave to cool and thicken for about 40 to 50 minutes in the fridge.
• Put the sugar in a small pan, add the 250ml of water and bring to the boil, cooking until the syrup has reduced by half.
• Remove from the heat and add the espresso and gelatine and mix slowly until the gelatine has dissolved.
• When the vanilla mixture has thickened, drizzle a little of the espresso in each and stir through with a handle of a teaspoon. Create a swirl rather than completely mix it in.
• Cover them with cling foil and place them back in the fridge for 2 hours until set.
