By Max Halley and Ben Benton
This is like pannacotta but looser. We use it at The Sandwich Shop to go over choux pastry buns filled with balls of ice cream. Naughty. We’ve been known to put nut brittle on top of that too.
Add the cream, sugar and vanilla extract to a small pan and warm over a low flame. When a dipped finger can detect a little heat, remove from the heat and thoroughly whisk in the soaked gelatin.
Divide into portions or a single low bowl. Place in the fridge and allow to set for 2 hours at least.