4 Serves
79 Mins
In a small bowl, sprinkle the gelatin over a small amount of cold water or milk and let it bloom for 5 to 10 minutes.
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AustrianVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
78 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
32 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
28 g / 50 gSaturated Fat
27 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
In a saucepan, combine the heavy cream and sugar. Heat over medium heat until the sugar is fully dissolved, ensuring the mixture does not boil.
Remove the saucepan from the heat and stir in the bloomed gelatin and vanilla extract until completely smooth.
Pour the mixture into ramekins and refrigerate for at least 66 minutes until firm.
9
g43
g31
g
Malaysian
American