- 1 envelope unflavored gelatin about 1 tablespoon
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 cup half and half
- ⅓ cup sugar
- 1½ teaspoons vanilla extract
Step 1: In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
Step 2: In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Step 3: Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.