2 teaspoons (10 ml) gelatin

3 tablespoons (45 ml) cold water

2 cups (500 ml) 15% cream

1/3 cup (75 ml) sugar

1 cup (250 ml) cultured cream (crème fraiche), at room temperature

In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.

In a saucepan, gently heat the 15% cream with the sugar, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved.

Add the cultured cream and stir with a whisk until smooth. Divide among six glasses. Cover with plastic wrap to prevent it from drying out. Refrigerate for at least 5 hours.

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