1.2 ltr/2 pints and 2¼fl oz of double cream
2 vanilla pods
zest of 2 lemons - sliced thinly
2 gelatine leaves
150ml/5¼fl oz of cold milk
150g/5¼oz of icing sugar
120ml/4¼fl oz of grappa
3 punnets of raspberries

METHOD

Add 900ml of cream, vanilla pods and lemon rind to pan - bring to the boil and simmer until reduced by a third. Remove the lemon rind and keep on the side. Remove the vanilla pods, open and remove the seeds - add to cream. Soak the gelatine in milk for 15 min until soft. Heat the milk to boiling and add the gelatine, stir until dissolved. Pour the milk through a sieve onto the cream mixture and leave to cool. Lightly whip the remaining cream with the icing sugar and fold into cooked cream - mix when cool. Add the grappa and a piece of lemon rind to the bottom of a ramekin. Add the mixture to each ramekin and cool in the fridge for 2 hours.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS