Ingredients
- 400 ml fresh whole milk
- 400 ml heavy cream (35% fat)
- 180 gr. Sugar
- 3 espresso shots (Caffè Vergnano)
- 20 gr. gelatin sheets
Method
Soak the gelatin sheets in cold water to soften them.
In a small saucepan, combine the milk and sugar, stirring until just before it reaches a
boil.
Turn off the heat and add the softened gelatin sheets to the saucepan.
Continue stirring, then add the heavy cream, and finally, the espresso shots.
Distribute the mixture into small molds or bowls and refrigerate for at least 3 hours.
