2 tsp gelatin

2 tbsp (30 ml) cold water

1 cup (250 ml) 35% heavy cream

1 cup (250 ml) milk

½ cup (105 g) sugar

½ vanilla bean, split lengthwise and scraped

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

In a saucepan over medium heat, gently warm the cream, milk, sugar, vanilla seeds and pod, stirring until the sugar has dissolved.

Remove from the heat. Whisk in the gelatin until completely dissolved. Strain.

Pour the mixture into six 1-cup (250 ml) glasses. Let cool. Cover with plastic wrap and refrigerate for about 6 hours or until set.

Serve topped with Plum Confit or White Wine-Poached Peaches.

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