1ltr whole milk
170g Essential Cuisine Crème Anglaise Mix
10g gelatin leaves
1. Soak the gelatine leaves in cold water until soft, about 4-5 minutes
2. Mix 50ml milk with the Essential Cuisine Crème Anglaise Mix
3. Bring the rest of the milk to the boil
4. Pour half the milk onto the base mix and whisk until all dissolved
5. Pour back into the milk and return to the heat
6. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon
7. Squeeze the water out of the gelatin leaves and whisk into the custard base
8. Remove from the heat and pour into metal rings
9. Chill until ready to use
The secret for this dessert is to make sure it has a “wobble”!